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Why You'll Love This batch cooked garlic herb chicken and winter vegetable stew
- Easy to Make: This recipe is incredibly simple to prepare, with just a few ingredients and minimal preparation time.
- Customizable: You can easily customize this recipe to suit your tastes by adding or subtracting different vegetables and herbs.
- Perfect for Meal Prep: This recipe makes a large batch of stew that can be refrigerated or frozen for later use, making it perfect for meal prep or planning ahead.
- Comforting and Delicious: The combination of tender chicken, flavorful vegetables, and rich broth makes for a truly comforting and delicious meal.
- Cost-Effective: This recipe is very budget-friendly, as it uses inexpensive ingredients and makes a large batch of stew.
- Healthy: This recipe is a healthy and nutritious option, as it's low in calories and rich in vitamins and minerals.
- Perfect for a Crowd: This recipe makes a large batch of stew that's perfect for feeding a crowd, making it ideal for parties or special occasions.
- Make-Ahead: This recipe can be made ahead of time, making it perfect for busy weeknights or special occasions.
Ingredient Breakdown
The key ingredients in this recipe are chicken, garlic, herbs, and winter vegetables. The chicken provides protein and texture, while the garlic and herbs add flavor and aroma. The winter vegetables, such as carrots, potatoes, and onions, add natural sweetness and depth to the stew. When selecting these ingredients, look for fresh and high-quality options. For the chicken, choose boneless, skinless chicken breasts or thighs. For the garlic, choose fresh cloves and mince them yourself for the best flavor. For the herbs, choose fresh or dried options, such as thyme, rosemary, or parsley. For the winter vegetables, choose a variety of colors and textures to add visual appeal to the stew.
How to Make batch cooked garlic herb chicken and winter vegetable stew
Heat 2 tablespoons of oil in a large pot over medium-high heat. Add the chicken and cook 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 the onions to the pot. Cook until they are softened and translucent, about 5 minutes.
Add the minced garlic and chopped herbs to the pot and cook for 1-2 minutes, until fragrant.
Add the diced winter vegetables to the pot and cook for 5-7 minutes, until they are tender.
Add the chicken broth and browned chicken to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes, until the chicken is cooked through.
Season the stew with salt and pepper to taste, then serve hot, garnished with fresh herbs if desired.
Tips for Perfect Results
The quality of your ingredients will directly impact the flavor and texture of your stew. Choose fresh, high-quality options for the best results.
Overcooking the vegetables can make them mushy and unappetizing. Cook them until they are tender, but still crisp.
Letting the stew simmer for a longer period of time will allow the flavors to meld together and the chicken to become tender.
Adding aromatics such as onions, garlic, and herbs will add depth and complexity to the stew.
Common Mistakes to Avoid
-
Overcooking the Chicken:
Fix: Make sure to cook the chicken until it is just cooked through, then remove it from the heat to prevent overcooking.
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Not Browning the Chicken:
Fix: Make sure to brown the chicken on all sides before adding the vegetables and broth. This will add flavor and texture to the stew.
-
Not Using Enough Liquid:
Fix: Make sure to use enough liquid to cover the chicken and vegetables. This will prevent the stew from becoming too thick and dry.
Variations & Substitutions
Replace the chicken with additional vegetables, such as mushrooms or zucchini, or add tofu or tempeh for a protein source.
Add diced jalapenos or red pepper flakes to the stew for an extra kick of heat.
Use low-sodium broth and reduce the amount of salt added to the stew.
Storage & Make-Ahead
The stew can be stored at room temperature for up to 2 hours. After 2 hours, it's best to refrigerate or freeze the stew to prevent bacterial growth.
The stew can be stored in the refrigerator for up to 3-4 days. Reheat the stew to an internal temperature of 165°F (74°C) before serving.
The stew can be frozen for up to 3-4 months. Thaw the stew overnight in the refrigerator, then reheat to an internal temperature of 165°F (74°C) before serving.
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 freeze this recipe?
Yes! This recipe can be frozen for up to 3-4 months. Thaw the stew overnight in the refrigerator, then reheat to an internal temperature of 165°F (74°C) before serving.
What if I don't have all the ingredients?
You can substitute or omit some ingredients if you don't have them on hand. For example, you can use dried herbs instead of fresh, or omit the carrots if you don't have them. Just be sure to adjust the cooking time and seasoning accordingly.
Can I make this recipe in a slow cooker?
Yes! You can make this recipe in a slow cooker. 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.
How do I reheat the stew?
You can reheat the stew in the microwave, on the stovetop, or in the oven. Just be sure to heat it to an internal temperature of 165°F (74°C) before serving.
Can I serve this recipe to a crowd?
Yes! This recipe makes a large batch of stew that's perfect for feeding a crowd. You can easily double or triple the recipe if you need to feed a larger group.
batch cooked garlic herb chicken and winter vegetable stew
Ingredients
- 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 large onion, chopped
- 3 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 1 large red bell pepper, chopped
- 2 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Step 1: Prepare the ingredients. Peel and chop the carrots and potatoes. Chop the onion and red bell pepper. Mince the garlic.
- Step 2: Cook the chicken. In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
- Step 3: Cook the vegetables. In the same pot, add the remaining 1 tablespoon of olive oil. Add the chopped onion and cook until softened, about 3-4 minutes. Add the chopped carrots, potatoes, and red bell pepper. Cook for an additional 5 minutes, stirring occasionally.
- Step 4: Add the garlic and herbs. Add the minced garlic to the pot and cook for 1 minute, stirring constantly. Stir in the thyme, salt, and pepper.
- Step 5: Add the chicken broth and chicken. Pour in the chicken broth and add the browned chicken back to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
- Step 6: Serve and garnish. Serve the stew hot, garnished with chopped fresh parsley.
- Step 7: Store leftovers. Let the stew cool, then refrigerate or freeze for later use.
Recipe Notes
- To make ahead, prepare the stew through step 5, then refrigerate or freeze until ready to serve.
- For a creamier stew, stir in 1/4 cup of heavy cream or half-and-half during the last 10 minutes of cooking.
- To add some heat, stir in 1-2 teaspoons of diced jalapeño or red pepper flakes.
- For a vegetarian version, substitute the chicken with 1 cup of cooked chickpeas or black beans.
