Quick Chicken And Vegetable Stew
A hearty and flavorful chicken and vegetable stew with tender chicken, sweet carrots, and broccoli in a savory tomato sauce, perfect for a comforting weeknight dinner.
Ingredients
Instructions
- About 40 minutes before serving, cut each chicken leg at the joint.
- In a 5-quart Dutch oven over medium-high heat, in hot oil, cook chicken a few at a time until well browned on all sides. Remove chicken to a plate as they brown.
- Discard all but 1 tablespoon of drippings.
- Cook carrots until lightly browned, stirring occasionally.
- Return chicken to the Dutch oven; add tomato sauce, water, sugar, salt, oregano, and pepper.
- Over high heat, bring to a boil. Reduce heat to low; cover and simmer for 15 minutes.
- Add broccoli; over high heat, bring to a boil, separating broccoli with a fork.
- Reduce heat; cover and simmer for 10 minutes longer.
- Skim fat and serve.
Tips & Substitutions
For a richer flavor, consider adding a splash of white wine when cooking the chicken. If you don't have chicken legs, thighs or breasts can work as substitutes. For a thicker stew, add a cornstarch slurry just before serving. Fresh herbs, like parsley or thyme, can enhance the dish further, aligning with the comforting essence found in American recipes.
Serving Suggestions
Serve the stew hot, garnished with fresh herbs if desired. This dish pairs beautifully with crusty bread or over a bed of rice for a heartier meal. A green salad on the side can add a refreshing contrast, making it a balanced and satisfying dinner option.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, warm the stew over medium heat on the stovetop, stirring occasionally. You can also microwave individual portions, but be sure to cover them to retain moisture for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Chicken And Vegetable Stew contains roughly 1016 calories, with 4g protein, 32g carbohydrates, and 101g fat. It is an excellent source of vitamin C (129% of the Daily Value) and dietary fiber (29% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1767mg per serving (77% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh vegetables instead of frozen?
Absolutely! Fresh vegetables can enhance the flavor and texture of the stew. Just be sure to cut them into similar sizes to ensure even cooking. However, adjust the cooking time as fresh vegetables may take longer to soften compared to frozen options.
Is it possible to make this stew in a slow cooker?
Yes, you can easily adapt this recipe for a slow cooker. Brown the chicken as directed, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. This method allows the flavors to meld beautifully.
What can I do if I find the stew too salty?
If your stew turns out too salty, try adding a peeled potato to absorb some of the saltiness. Let it simmer for a while, then remove the potato before serving. Alternatively, you can add more water or low-sodium broth to dilute the saltiness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).