One-Pot Rustic Herb Chicken and Vegetable Stew

• 6 bone-in, skin-on chicken thighs (about 3 lbs)
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, peeled and cut into 1-inch pieces
• 2 medium parsnips, peeled and cut into 1-inch pieces
• 2 medium Yukon gold potatoes, peeled and diced
• 3 cups low-sodium chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions

1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
2. Season chicken thighs generously with salt, pepper, dried thyme, and rosemary on both sides.
3. Add chicken thighs skin side down and brown for 5-7 minutes, until golden and crispy. Flip and cook an additional 3-4 minutes. Remove chicken and set aside.
4. Reduce heat to medium, add diced onion to the same pot, scraping browned bits from the bottom. Sauté until softened, about 4 minutes.
5. Add minced garlic, carrots, parsnips, and potatoes. Stir to combine and cook for 2 minutes.
6. Pour in chicken broth and add bay leaf. Return chicken thighs to the pot, nestling them in the broth and vegetables.
7. Bring to a gentle simmer, cover the pot, and cook for 25 minutes or until chicken is cooked through and vegetables are tender.
8. Remove bay leaf, adjust seasoning with salt and pepper as needed. Garnish with fresh parsley before serving.

Chef tips

• For a thicker stew, remove the chicken once cooked and simmer uncovered for 5-7 minutes to reduce the liquid before returning chicken.
• Bone-in chicken thighs keep meat juicy and add more flavor, but boneless can be used—reduce cooking time to 15 minutes simmer.
• If fresh herbs are available, swap dried thyme and rosemary with 1 tablespoon each fresh chopped herbs for brighter flavors.
• Use low-sodium chicken broth to control salt levels, especially helpful if children will be eating this dish.