Rustic Chicken Stew with Root Vegetables

Elenor Craig

This rustic chicken stew recipe is a warm embrace from the French countryside, brimming with comfort, heritage, and soul-soothing flavors. Inspired by traditional Provençal fare, it combines tender chicken thighs, sweet root vegetables, and aromatic herbs in a velvety broth that deepens overnight. A perfect centerpiece for a cozy dinner or reflective Sunday supper.

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Prep Time 30

Cook Time 1 30

Total Time 2

Course Main Course

Cuisine French

Servings bowls

Calories 416 kcal

Equipment

Dutch oven or heavy-bottomed pot
Chef's Knife
Cutting board
Wooden spoon

Ingredients

2.5 pounds chicken thighs bone-in, skin-on ; organic or pasture-raised preferred
1 teaspoon kosher salt plus more to taste
½ teaspoon ground black pepper freshly ground
2 tablespoons olive oil extra virgin
1 large yellow onion diced
4 cloves garlic minced
3 medium carrots peeled and cut into 1-inch pieces
2 medium parsnips peeled and cut into 1-inch pieces
3 cups chicken broth low-sodium ; homemade or high-quality store-bought
1 cup dry white wine such as Sauvignon Blanc
1 tablespoon tomato paste
3 sprigs thyme fresh ; or 1 teaspoon dried thyme
2 leaves bay leaf
1.5 cups baby potatoes halved if large
2 tablespoons parsley chopped fresh ; for garnish

Instructions

Pat chicken thighs dry and season both sides with salt and pepper.
In a large Dutch oven over medium-high heat (350°F/175°C), heat olive oil. Brown chicken thighs skin-side down for 5–7 minutes per side until golden and crisp. Remove and set aside.
In the same pot, lower heat to medium (325°F/165°C) and sauté onions until translucent and starting to brown, about 5 minutes. Add garlic and stir for 30 seconds until fragrant.
Add carrots and parsnips, stirring for 2–3 minutes until slightly softened. Stir in tomato paste and cook for 2 minutes to caramelize slightly.
Deglaze the pot with white wine, scraping the bottom with a wooden spoon to release fond. Let it simmer 3–4 minutes to reduce.
Pour in chicken broth, return chicken thighs to the pot, and add thyme, bay leaves, and potatoes. Simmer uncovered on low heat (300°F/150°C) for 60–75 minutes until chicken is tender and vegetables are cooked through.
Remove bay leaves and thyme stems. Taste broth and adjust seasoning. Sprinkle with fresh parsley before serving.

Notes

For a thicker stew, mash some of the potatoes at the end of cooking.
To make it gluten-free, ensure chicken broth is certified GF.
You can substitute parsnips with turnips or leeks for a different tone of sweetness.
Stew tastes even better the next day—great for leftovers.

Nutrition

Calories: 416kcalCarbohydrates: 25gProtein: 41gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 180mgSodium: 645mgPotassium: 1128mgFiber: 5gSugar: 6gVitamin A: 5340IUVitamin C: 24mgCalcium: 76mgIron: 3mg

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