Are you looking for easy recipes that deliver big on flavor and warmth? Do you love the rustic charm and even cooking of a cast iron Dutch oven? Then you've come to the right place! This hearty chicken and vegetable stew, simmered to perfection in a cast iron Dutch oven, is a delicious and healthy meal perfect for chilly evenings. It’s one of the best recipes for using your Dutch oven, and it’s surprisingly quick to make! This recipe is a perfect example of homemade cooking at its finest, offering a delicious dish that's both comforting and nutritious.
Ingredients:
- 1 tablespoon olive oil
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup chopped potatoes (Yukon Gold or red potatoes work well)
- 1 cup chopped green beans
- 1/2 cup chopped fresh parsley, for garnish
Instructions:
Step 1: Brown the Chicken
Heat the olive oil in your cast iron Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the Dutch oven and set aside.
Step 2: Sauté Vegetables
Add the onion, carrots, and celery to the Dutch oven and cook until softened, about 5-7 minutes. Stir in the garlic, thyme, rosemary, salt, and pepper and cook for another minute until fragrant.
Step 3: Simmer the Stew
Return the chicken to the Dutch oven. Add the chicken broth and diced tomatoes. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
Step 4: Add Potatoes and Green Beans
Stir in the potatoes and green beans. Cover and continue to simmer for another 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.
Step 5: Serve and Enjoy!
Garnish with fresh parsley and serve hot. This delicious and healthy meal is perfect for a quick dinner idea, and it also makes excellent leftovers!
Cooking Tips for the Best Results:
- Don't overcrowd the pan: When browning the chicken, work in batches if necessary to ensure proper browning.
- Use good quality broth: The flavor of your broth will significantly impact the taste of the stew.
- Adjust seasoning to taste: Feel free to add more herbs, spices, or salt and pepper to suit your preferences.
- Make it your own: This recipe is incredibly versatile. Feel free to add other vegetables like mushrooms, zucchini, or corn.
Variations:
- Spicy Stew: Add a pinch of red pepper flakes or a dash of your favorite hot sauce for a spicy kick.
- Creamy Stew: Stir in a splash of heavy cream or crème fraîche at the end for a richer, creamier texture.
- Slow Cooker Adaptation: This recipe can easily be adapted for a slow cooker. Brown the chicken as directed, then transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: Approximately 30-35g
- Fat: Approximately 15-20g
- Carbohydrates: Approximately 20-25g
This hearty chicken and vegetable stew is a testament to the versatility and deliciousness of cast iron Dutch oven cooking. It's a fantastic example of easy recipes that are both flavorful and healthy, making it a perfect addition to your weekly meal plan. Enjoy!