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Hearty Chicken Stew

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A comforting and flavorful stew combining tender chicken thighs, sweet butternut squash, and baby potatoes, perfect for chilly nights.

Ingredients

Scale
  • 1 lb chicken thighs, boneless and skinless
  • 1 small butternut squash, peeled and diced
  • 1 lb baby potatoes, halved
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 4 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon rosemary
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add the chopped onion and minced garlic. Sauté until fragrant, about 2-3 minutes.
  3. Add the chicken thighs. Cook until browned on all sides, about 5 minutes.
  4. Stir in the diced butternut squash and halved baby potatoes.
  5. Pour in the chicken broth. Add thyme, rosemary, salt, and pepper.
  6. Bring the mixture to a boil, then reduce the heat to a simmer.
  7. Cover and cook for 30-40 minutes until the chicken is cooked through and the vegetables are tender.
  8. Remove the chicken, shred it, and return it to the pot.
  9. Stir well and serve warm.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Always check for proper storage to keep your meal safe.

Find it online: https://www.zaynkitchen.com/hearty-chicken-stew/