Ingredients
Scale
- 2 tbsp olive oil or butter
- 4 bone-in chicken thighs or breasts (skin-on for extra flavor)
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, peeled and sliced
- 2 potatoes, peeled and diced
- 2 celery stalks, chopped
- 1 cup green beans, trimmed and chopped
- 1 cup corn kernels (fresh or frozen)
- 4 cups chicken broth or stock
- 1 cup water
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp flour (optional, for thickening)
- Fresh parsley for garnish (optional)
Instructions
- Sear the Chicken:
Heat 2 tablespoons of olive oil or butter in a large pot over medium heat. Pat the chicken dry and season with salt and pepper. Add the chicken thighs or breasts to the pot and sear for 4-5 minutes per side, until golden brown. Remove the chicken from the pot and set aside. - Sauté the Aromatics:
In the same pot, add the chopped onion and minced garlic. Sauté for 3-4 minutes, until softened and fragrant. - Add the Vegetables:
Add the sliced carrots, diced potatoes, chopped celery, and green beans to the pot. Stir everything together for about 2 minutes. - Deglaze the Pot:
Pour in a little bit of the chicken broth (about 1/2 cup) to deglaze the pot, scraping the bottom to lift any caramelized bits. - Simmer the Stew:
Return the chicken to the pot. Add the remaining chicken broth, water, corn, thyme, rosemary, and bay leaf. Stir everything to combine. Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer for 30-45 minutes, until the chicken is fully cooked and the vegetables are tender. - Shred the Chicken:
Once the chicken is cooked through, remove it from the pot and shred it using two forks. Return the shredded chicken to the stew. - Thicken the Stew (Optional):
If you’d like a thicker stew, whisk 2 tablespoons of flour with a little water to make a slurry, then stir it into the stew. Let it simmer for another 5-10 minutes to thicken. - Season and Serve:
Taste the stew and adjust the seasoning with salt and pepper as needed. Remove the bay leaf and discard. Garnish with freshly chopped parsley before serving.