Comforting Chicken and Vegetable Stew

Perfect for warming up in the cold winter months.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 carrots, peeled and sliced
• 3 celery stalks, chopped
• 1 cup potatoes, diced
• 1 cup green beans, trimmed and cut into bite-sized pieces
• 1 can (14 oz) diced tomatoes, undrained
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1/4 cup all-purpose flour (optional, for thickening)
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot or Dutch oven, heat olive oil over medium heat. Add diced chicken and cook until browned on all sides. Remove chicken and set aside.
2. In the same pot, add a bit more olive oil if needed. Sauté onions and garlic until softened and aromatic.
3. Stir in carrots, celery, potatoes, and green beans. Cook for 5-7 minutes until the vegetables start to soften.
4. Sprinkle flour over the vegetables (if using) and stir to coat, allowing it to cook for 2 minutes.
5. Return the browned chicken to the pot. Add diced tomatoes (with their juices), chicken broth, dried thyme, dried rosemary, salt, and pepper. Bring the mixture to a boil.
6. Reduce the heat to low, cover, and let it simmer for 30-40 minutes or until the chicken is cooked through and the vegetables are tender.
7. If you prefer a thicker stew, you can make a slurry by mixing 2 tablespoons of flour with a bit of water and stir it into the stew. Simmer for an additional 10 minutes.
8. Adjust the seasoning if necessary. Sprinkle with fresh parsley before serving.
9. Ladle the hearty chicken and vegetable stew into bowls. Serve with crusty bread for a complete and satisfying meal!

This comforting stew is not only hearty but also full of wholesome goodness. Enjoy the warmth and flavour in every spoonful!