Fall Chicken and Vegetable Stew
This chicken and vegetable stew features tender pieces of chicken simmered with root vegetables, apple chunks, and a hint of cinnamon, resulting in a hearty, comforting dish with a subtly spicy and sweet aroma. The stew develops rich flavors through browning and slow simmering, forming a thick, vibrant broth with soft vegetables and succulent chicken pieces.
Equipment
- Large heavy-bottomed pot or Dutch oven
- Sharp chef's knife
Ingredients
- 1 pound bone-in chicken thighs skin on for flavor
- 2 tablespoons olive oil
- 2 large carrots peeled and chopped
- 2 large parsnips peeled and chopped
- 1 medium red onion diced
- 2 cloves garlic minced
- 1 medium apple peeled and sliced, preferably a tart variety
- 1 teaspoon ground cinnamon
- 4 cups chicken broth preferably low sodium
- 1 tablespoon flour optional, for thickening
- salt and pepper to taste
Instructions
- Season the chicken thighs with salt and pepper, then heat olive oil in a large pot over medium-high heat. Place the chicken skin-side down and cook until golden and crispy, about 5-7 minutes. Flip and brown the other side for another 5 minutes, then remove and set aside. This develops flavor through browning.
- Add the diced onion, carrots, and parsnips to the same pot. Sauté for about 5 minutes, stirring occasionally, until the vegetables soften slightly and the onions turn translucent, filling your kitchen with their warm aroma. This step builds the base for the stew's flavor.
- Stir in the minced garlic and sliced apple, cooking for another minute until fragrant. The apple releases a subtle sweetness that balances the spices and adds depth to the stew.
- Return the browned chicken to the pot, placing it on top of the vegetables. Sprinkle the cinnamon evenly over everything. Pour in the chicken broth, making sure the chicken is mostly submerged. Bring the mixture to a gentle simmer.
- Reduce the heat to low, cover the pot, and let the stew simmer gently for 30-40 minutes. During this time, the chicken cooks through and tenderizes, while the flavors meld together. The broth should thicken slightly and turn a warm, inviting color.
- If you prefer a thicker stew, dissolve the flour in a splash of cold water and stir it into the simmering stew. Cook for another 5 minutes, stirring constantly until the broth thickens to your desired consistency.
- Remove the chicken and bones from the stew, shredding or chopping the meat into bite-sized pieces, then return the pieces to the pot. Taste and adjust seasoning with salt and pepper as needed for balance.
- Gently stir the stew to combine everything evenly, and let it rest for a few minutes so the flavors can settle and the vegetables can finish absorbing the broth’s warmth and spice. Serve hot, garnished with a sprinkle of fresh herbs if desired.
Notes
This stew tastes even better the next day as flavors deepen. You can swap in other root vegetables or add a splash of apple cider for extra richness.