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Why You'll Love This one pot garlic and herb chicken stew with kale and root vegetables
- Easy to Make: This recipe is incredibly simple, with just a few ingredients and one pot to clean.
- Customizable: Feel free to add your favorite vegetables, herbs, and spices to make the recipe your own.
- Comforting and Delicious: This stew is the perfect comfort food, with tender chicken, flavorful vegetables, and a rich, savory broth.
- Healthy and Nutritious: This recipe is packed with nutritious ingredients, including lean protein, fiber-rich vegetables, and antioxidant-rich herbs.
- Perfect for a Crowd: This recipe makes a large batch of stew, perfect for feeding a crowd or meal prep for the week.
- Make-Ahead Friendly: You can prepare this recipe up to 2 days in advance, making it perfect for busy weeknights or special occasions.
- One Pot Wonder: This recipe is cooked in just one pot, making cleanup a breeze and reducing waste.
- Cost-Effective: This recipe uses affordable, everyday ingredients, making it a budget-friendly option for any meal.
Ingredient Breakdown
The key ingredients in this recipe are chicken breast or thighs, garlic, fresh herbs like thyme and rosemary, kale, and a variety of root vegetables like carrots, potatoes, and parsnips. Each of these ingredients plays a crucial role in the flavor and texture of the stew. The chicken provides lean protein, while the garlic and herbs add a rich, savory flavor. The kale adds a burst of nutrients and freshness, while the root vegetables add natural sweetness and tender texture. When selecting these ingredients, look for fresh, high-quality options. Choose organic chicken and produce when possible, and opt for fresh herbs over dried. You can also customize the recipe by adding your favorite vegetables or spices.
How to Make one pot garlic and herb chicken stew with kale and root vegetables
Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat until shimmering.
Add 1 pound of chicken breast or thighs to the pot, season with salt and pepper, and sear until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
Reduce the heat to medium and add 1 large onion to the pot, chopped. Cook until the onion is softened and translucent, about 5 minutes.
Add 3 cloves of minced garlic and 2 sprigs of fresh thyme and rosemary to the pot. Cook for 1 minute, until fragrant.
Add 2 medium carrots, 2 medium potatoes, and 1 large parsnip to the pot, peeled and chopped. Cook for 5 minutes, until the vegetables start to soften.
Add the browned chicken back to the pot, along with 4 cups of chicken broth and 1 cup of water. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 20-25 minutes, until the chicken is cooked through and the vegetables are tender.
Stir in 2 cups of chopped kale and cook until wilted, about 2-3 minutes. Season the stew with salt and pepper to taste, then serve hot.
Tips for Perfect Results
Choose fresh, organic ingredients whenever possible to ensure the best flavor and texture.
Make sure to leave enough space between the ingredients to allow for even cooking and to prevent the stew from becoming too thick.
Allow the stew to simmer for at least 20-25 minutes to allow the flavors to meld together and the ingredients to become tender.
Season the stew with salt and pepper to taste, and adjust the seasoning as needed to ensure the best flavor.
Choose a large, heavy-bottomed pot, such as a Dutch oven, to ensure even heat distribution and to prevent the stew from burning or scorching.
Stir in the chopped kale at the end of cooking to preserve its nutrients and texture, and to prevent it from becoming overcooked.
Feel free to add your favorite spices or herbs to the stew to give it a unique flavor and to make it your own.
Prepare the stew in advance and refrigerate or freeze it for up to 3 days to make it a convenient and healthy meal prep option.
Common Mistakes to Avoid
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Overcooking the Chicken:
Fix: Make sure to cook the chicken until it reaches an internal temperature of 165°F (74°C), but avoid overcooking it, as it can become dry and tough.
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Not Browning the Chicken Properly:
Fix: Take the time to properly brown the chicken on all sides, as this will add flavor and texture to the stew.
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Not Using Enough Liquid:
Fix: Make sure to use enough liquid, such as broth or water, to cover the ingredients and allow for even cooking.
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Not Seasoning the Stew:
Fix: Season the stew with salt, pepper, and any other desired herbs or spices to bring out the flavors and add depth to the dish.
Variations & Substitutions
Replace the chicken with 1 cup of cooked lentils or chickpeas, and add more vegetables, such as mushrooms or bell peppers, to make the stew more substantial.
Replace the all-purpose flour with gluten-free flour, and use gluten-free broth to make the stew gluten-free.
Add 1-2 diced jalapenos or serrano peppers to the stew to give it a spicy kick.
Use low-sodium broth and reduce the amount of salt added to the stew to make it a low-sodium option.
Storage & Make-Ahead
The stew can be stored at room temperature for up to 2 hours. After 2 hours, it's recommended to refrigerate or freeze the stew to prevent bacterial growth.
The stew can be refrigerated for up to 3 days. Allow the stew to cool to room temperature before refrigerating, and reheat it to an internal temperature of 165°F (74°C) before serving.
The stew can be frozen for up to 3 months. Allow the stew to cool to room temperature before freezing, and reheat it to an internal temperature of 165°F (74°C) before serving. When reheating, add a little water or broth to the stew to prevent it from becoming too thick.
Frequently Asked Questions
Can I make this 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 kale?
Yes, you can use frozen kale. Simply thaw the kale according to the package instructions and squeeze out as much water as possible before adding it to the stew.
Can I add other vegetables to the stew?
Absolutely! Feel free to add your favorite vegetables, such as mushrooms, bell peppers, or zucchini, to the stew. Just be sure to adjust the cooking time accordingly.
Is this recipe gluten-free?
Yes, this recipe is gluten-free, as long as you use gluten-free broth and avoid adding any gluten-containing ingredients.
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 and cook on low for 6-8 hours.
Can I freeze the stew for later?
Yes, you can freeze the stew for up to 3 months. Allow the stew to cool to room temperature before freezing, and reheat it to an internal temperature of 165°F (74°C) before serving.
How do I reheat the stew?
You can reheat the stew in the microwave, on the stovetop, or in the oven. Simply heat it to an internal temperature of 165°F (74°C) before serving.
one pot garlic and herb chicken stew with kale and root vegetables
Ingredients
- 1 pound boneless, skinless chicken breast or thighs
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 large onion, chopped
- 2 large carrots, peeled and chopped
- 2 large potatoes, peeled and chopped
- 2 cups chicken broth
- 1 cup kale, stems removed and chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Step 1: Heat the oil. In a large Dutch oven or pot, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant.
- Step 2: Add the chicken. Add the chicken to the pot and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
- Step 3: Add the onion and herbs. Add the chopped onion to the pot and cook until softened, about 3-4 minutes. Add the dried thyme and rosemary, and cook for an additional minute.
- Step 4: Add the carrots and potatoes. Add the chopped carrots and potatoes to the pot, and cook for 5 minutes, until they begin to soften.
- Step 5: Add the chicken broth and kale. Add the chicken broth to the pot, and bring to a boil. Reduce the heat to low, and add the chopped kale. Simmer, covered, for 10-15 minutes, until the kale is tender.
- Step 6: Return the chicken to the pot. Add the browned chicken back to the pot, and simmer for an additional 5-7 minutes, until the chicken is cooked through.
- Step 7: Season and serve. Season the stew with salt and pepper to taste, and serve hot.
Recipe Notes
- Storage tip: Cool the stew to room temperature, then refrigerate or freeze for later use.
- Make ahead: Prepare the stew up to a day in advance, and reheat when ready to serve.
- Substitution: Swap the kale for spinach or collard greens, if preferred.
- Pro tip: Use a Dutch oven or heavy pot to distribute heat evenly and prevent scorching.
- Variation: Add diced bell peppers or zucchini to the stew for added flavor and nutrients.
- Leftovers: Use leftover stew as a filling for sandwiches or wraps, or as a topping for rice or noodles.
