1 lb chicken thighs (boneless and skinless)
1 large onion, chopped
3 carrots, sliced
3 celery stalks, sliced
3 cloves garlic, minced
4 cups chicken broth
1 tsp dried thyme
2–3 bay leaves
Salt and pepper to taste
2 tbsp olive oil
Prepare your ingredients: Begin by chopping all your vegetables and cutting the chicken into bite-sized pieces. This will make the cooking process smoother.
Heat the oil: In a large pot, heat olive oil over medium heat. Add the chopped onions and garlic, stirring until fragrant and translucent (about 3-4 minutes).
Cook the chicken: Add the chicken pieces to the pot, browning them on all sides. This should take about 5-7 minutes.
Add the vegetables: Stir in the sliced carrots, celery, and any other vegetables you’re using. Sauté for an additional 5 minutes, allowing the vegetables to soften slightly.
Pour in the broth: Add the chicken broth, thyme, and bay leaves. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 30-40 minutes, stirring occasionally.
Season: After simmering, taste the stew and season with salt and pepper as desired. Adjust seasoning to your preference.
Serve: Remove the bay leaves before serving. Ladle the stew into bowls and enjoy alongside your favorite bread or over rice for a complete meal.
