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Why You'll Love This budgetfriendly onepot chicken and winter vegetable stew with herbs
- Easy to Make: This recipe requires minimal preparation and can be cooked in under an hour, making it perfect for busy weeknights.
- Affordable: With a total cost of under $10, this recipe is a budget-friendly option for families or individuals looking for a delicious and nutritious meal.
- One-Pot Wonder: This recipe is cooked in just one pot, making cleanup a breeze and reducing waste.
- Customizable: Feel free to add or substitute your favorite winter vegetables to make this recipe your own.
- Nourishing: This stew is packed with protein, fiber, and vitamins, making it a nutritious and satisfying meal option.
- Make-Ahead: This recipe can be prepared ahead of time and refrigerated or frozen for later use, making it perfect for meal prep.
- Flavorful: The combination of chicken, herbs, and winter vegetables creates a rich and satisfying flavor profile that's sure to please even the pickiest eaters.
- Perfect for Crowds: This recipe can be easily scaled up to feed a large group, making it perfect for special occasions or family gatherings.
Ingredient Breakdown
The key ingredients in this recipe are chicken breast or thighs, winter vegetables such as carrots, potatoes, and onions, and a blend of herbs including thyme, rosemary, and parsley. The chicken provides lean protein, while the winter vegetables add natural sweetness and texture. The herbs, of course, bring everything together with their fragrant and savory flavors. When selecting these ingredients, be sure to choose fresh and high-quality options to ensure the best flavor and texture. For the chicken, opt for boneless, skinless breast or thighs, and for the vegetables, choose firm and brightly colored options. As for the herbs, you can use fresh or dried, depending on your preference and what's available.
How to Make budgetfriendly onepot chicken and winter vegetable stew with herbs
Heat 2 tablespoons of olive oil in a large pot over medium-high heat until it shimmers, about 2-3 minutes.
Add 1 pound of chicken breast or thighs to the pot and cook until browned on all sides, about 5-7 minutes. Remove from the pot and set aside.
Reduce heat to medium and add 1 large onion to the pot, cooking until softened and translucent, about 5 minutes.
Add 2-3 cups of mixed winter vegetables, such as carrots, potatoes, and parsnips, to the pot. Cook for an additional 5 minutes, stirring occasionally.
Add 2 cups of chicken broth, 1 teaspoon of dried thyme, and 1 teaspoon of dried rosemary to the pot. Stir to combine and bring to a boil.
Reduce heat to low and simmer the stew, covered, for 20-25 minutes or until the chicken is cooked through and the vegetables are tender.
Tips for Perfect Results
Choose fresh and high-quality ingredients to ensure the best flavor and texture in your stew.
Cook the chicken and vegetables in batches if necessary, to prevent overcrowding the pot and ensure even cooking.
Let the stew rest for 10-15 minutes before serving, to allow the flavors to meld together and the meat to relax.
Feel free to add or substitute different spices and herbs to make the recipe your own and suit your taste preferences.
Choose a large, heavy-bottomed pot that can distribute heat evenly and prevent scorching or burning.
Take the time to properly brown the chicken and vegetables, as this step adds depth and richness to the stew.
Add a splash of vinegar or lemon juice to the stew to brighten the flavors and balance the richness.
Taste the stew regularly and adjust the seasoning as needed to ensure the best flavor.
Common Mistakes to Avoid
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Overcooking the Chicken:
Fix: Cook the chicken until it reaches an internal temperature of 165°F, then remove it from the pot to prevent overcooking.
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Not Browning the Vegetables:
Fix: Take the time to properly brown the vegetables, as this step adds depth and richness to the stew.
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Using Low-Quality Broth:
Fix: Use high-quality broth or stock to add depth and richness to the stew.
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Not Letting it Rest:
Fix: Let the stew rest for 10-15 minutes before serving, to allow the flavors to meld together and the meat to relax.
Variations & Substitutions
Replace the chicken with 1 cup of cooked lentils or chickpeas, and add additional vegetables such as mushrooms or zucchini.
Add 1-2 teaspoons of diced jalapeños or red pepper flakes to the stew for an extra kick of heat.
Add 1/4 cup of chopped olives, 1/4 cup of artichoke hearts, and 1 tablespoon of lemon juice to the stew for a Mediterranean twist.
Use low-sodium broth and omit the added salt to reduce the sodium content of the stew.
Cook the stew in a slow cooker on low for 6-8 hours, or on high for 3-4 hours.
Cook the stew in an Instant Pot on high pressure for 10-15 minutes, followed by a 10-minute natural release.
Storage & Make-Ahead
Store the stew at room temperature for up to 2 hours. After 2 hours, refrigerate or freeze the stew to prevent bacterial growth.
Store the stew in an airtight container in the refrigerator for up to 3 days. Reheat the stew to an internal temperature of 165°F before serving.
Store the stew in an airtight container or freezer bag in the freezer for up to 3 months. Thaw the stew overnight in the refrigerator, then reheat to an internal temperature of 165°F before serving.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I use frozen vegetables instead of fresh?
Yes, you can use frozen vegetables as a substitute for fresh. Simply thaw the frozen vegetables according to package instructions and add them to the stew as directed.
Is this recipe suitable for special diets?
This recipe is suitable for gluten-free and low-carb diets. However, if you have specific dietary restrictions or preferences, please consult with a healthcare professional or registered dietitian for personalized guidance.
Can I add other ingredients to the stew?
Yes, you can add other ingredients to the stew to suit your taste preferences. Some options include diced bell peppers, chopped kale, or cooked sausage. Simply add the ingredients to the pot and adjust the cooking time as needed.
How do I reheat the stew?
To reheat the stew, simply place it in a pot over low heat and stir occasionally until warmed through. You can also reheat the stew in the microwave in 30-second increments, stirring between each interval, until warmed through.
Can I freeze the stew in individual portions?
Yes, you can freeze the stew in individual portions. Simply portion the stew into airtight containers or freezer bags, label, and date. Store in the freezer for up to 3 months, then thaw and reheat as needed.
What is the best way to serve the stew?
The best way to serve the stew is with a side of crusty bread or over mashed potatoes. You can also serve it with a green salad or roasted vegetables for a well-rounded meal.
Can I make this recipe in a slow cooker?
Yes, you can make this recipe in a slow cooker. Simply brown the chicken and cook the vegetables in a skillet, then transfer everything to the slow cooker with the remaining ingredients. Cook on low for 6-8 hours or on high for 3-4 hours.
budgetfriendly onepot chicken and winter vegetable stew with herbs
Ingredients
- 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups frozen mixed vegetables (such as peas, corn, and carrots)
- 1 cup chicken broth
- 1/2 cup diced tomatoes
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat oil in a large pot. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion and cook until it's translucent, about 3-4 minutes.
- Add the chicken. Add the chicken to the pot and cook until it's browned on all sides, about 5-6 minutes. Remove the chicken from the pot and set it aside.
- Softening the vegetables. Add the chopped carrots and potatoes to the pot. Cook for about 5 minutes, or until they start to soften. Add the minced garlic and cook for an additional 1-2 minutes.
- Adding the broth and tomatoes. Add the chicken broth, diced tomatoes, and browned chicken back to the pot. Stir to combine, then bring the mixture to a boil.
- Simmering the stew. Reduce the heat to low and simmer the stew, covered, for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
- Seasoning the stew. Stir in the dried thyme, salt, and pepper. Taste and adjust the seasoning as needed.
- Serving the stew. Serve the stew hot, garnished with fresh herbs if desired.
Recipe Notes
- You can customize this recipe by adding your favorite vegetables or using different seasonings.
- If using frozen vegetables, thaw them first and pat dry with paper towels before adding to the stew.
- For a creamier stew, you can add 1-2 tablespoons of all-purpose flour to the pot before adding the broth and tomatoes.
- This stew can be made in a slow cooker: brown the chicken and cook the vegetables in a skillet, then transfer everything to the slow cooker and cook on low for 3-4 hours.
