This hearty and nutritious dish is easy to make and can be customized with a variety of vegetables and seasonings.

Chicken stew typically consists of bite-sized pieces of chicken, vegetables such as carrots, celery, and potatoes, and a flavorful broth or sauce. 

2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces, 2 tablespoons olive oil, 1 onion, diced, 3 cloves garlic, minced, 2 carrots, peeled and diced, 2 celery stalks, diced,


2 potatoes, peeled and diced, 1 can (14.5 oz) diced tomatoes, 4 cups chicken broth, 1 teaspoon dried thyme, Salt and pepper, to taste, 2 tablespoons cornstarch, 2 tablespoons cold water.


In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.


Add the onion, garlic, carrots, and celery to the pot and cook until softened, about 5 minutes.

Add the potatoes, diced tomatoes, chicken broth, thyme, salt, and pepper to the pot and stir to combine.

Bring the stew to a simmer, then reduce the heat to low and cover the pot with a lid. Let the stew simmer for about 30 minutes, or until the vegetables are tender and the chicken is cooked through.

In a small bowl, whisk together the cornstarch and cold water until smooth. Stir the cornstarch mixture into the stew and cook for an additional 5 minutes, or until the stew has thickened.

Serve the chicken stew hot, garnished with chopped fresh parsley, if desired. Enjoy your delicious and hearty chicken stew!