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Autumn Chicken and Vegetable Stew

This hearty chicken and vegetable stew uses simmering and sautéing as primary cooking methods, combining tender chicken, seasonal root vegetables, and aromatic herbs. The finished dish has a thick, rustic consistency with a rich, fragrant broth that showcases vibrant fall flavors and colorful ingredients.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Country-inspired
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds bone-in, skinless chicken thighs cut into chunks
  • 2 medium carrots peeled and chopped
  • 2 celery stalks chopped
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 3 cups chicken broth
  • 1 cup apple cider for depth and sweetness
  • 1 teaspoon dried thyme or fresh thyme if available
  • 1 tablespoon olive oil for sautéing
  • Salt and pepper to taste

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Sharp knife

Method
 

  1. Heat the olive oil in a large Dutch oven over medium-high heat, then add the chicken chunks. Sear until golden brown on all sides, about 5-7 minutes, then remove and set aside.
  2. Add diced onions, carrots, and celery to the same pot and sauté until the vegetables are tender and fragrant, about 5 minutes. Stir occasionally to avoid sticking and to develop flavor.
  3. Mix in the minced garlic and cook for another minute until it becomes fragrant, filling the kitchen with a warm aroma.
  4. Pour in the chicken broth and apple cider, stirring to scrape up any browned bits from the bottom of the pot. This adds depth to the broth.
  5. Return the seared chicken to the pot along with thyme and bay leaf. Bring the mixture to a gentle simmer and cover with a lid.
  6. Reduce the heat to low and let the stew simmer quietly for about 30 minutes, or until the chicken is cooked through and the vegetables are tender.
  7. Remove the bay leaf, then taste and season with salt and pepper as needed. For a thicker broth, mash some of the cooked vegetables or stir in a slurry of flour and water, simmering a few more minutes.
  8. Serve the hearty stew hot, with a side of crusty bread or over cooked grains if desired. The stew should be thick, fragrant, and bursting with autumnal flavors, perfect for cozy evenings.

Notes

Feel free to add seasonal vegetables like sweet potatoes or squash for added variety. If you prefer a richer broth, stir in a splash of cream or a dollop of butter just before serving.