Instructions
- Sear the Chicken:
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Season the chicken pieces with salt and pepper, then sear them until golden brown (about 3-4 minutes per side). Remove and set aside.
- Sauté the Vegetables:
- In the same pot, add the onions, garlic, carrots, and celery. Sauté for 5 minutes until softened.
- Build the Base:
- Stir in the tomato paste, cooking for 1 minute to enhance its flavor. Add the wine (if using) and simmer for 2 minutes to deglaze the pot.
- Simmer the Stew:
- Return the chicken to the pot. Add the potatoes, green beans, chicken broth, thyme, rosemary, and bay leaves.
- Bring to a boil, then reduce the heat and let it simmer gently for 30-35 minutes, until the chicken is tender and the potatoes are cooked through.
- Add the Final Touches:
- Stir in the frozen peas and cook for another 5 minutes. Adjust seasoning with salt and pepper as needed.
- Serve:
- Remove bay leaves and ladle the stew into bowls. Garnish with fresh parsley and serve with crusty bread or over rice for a heartier meal.
Why You’ll Love It ❤️
This stew is loaded with tender chicken, hearty vegetables, and aromatic herbs, creating a rich and flavorful dish. It’s a comforting classic that’s easy to customize with your favorite veggies or seasonings. Perfect for leftovers too! 🥕🍗