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Why You'll Love This budget friendly garlic and herb chicken stew with winter root veggies
- Easy to Make: This recipe requires minimal effort and can be prepared in under an hour, making it perfect for busy weeknights.
- Affordable: The ingredients are budget-friendly and can be found at most grocery stores, making this recipe a great option for those on a tight budget.
- Customizable: You can easily customize this recipe to suit your tastes and dietary needs by adding or substituting different herbs and veggies.
- Healthy: This recipe is packed with nutritious ingredients, including lean protein, fiber-rich veggies, and immune-boosting herbs.
- Comforting: The combination of tender chicken, soft root veggies, and rich broth makes for a truly comforting and satisfying meal.
- Make-Ahead: This recipe can be made ahead of time and refrigerated or frozen for later use, making it a great option for meal prep.
- Feed a Crowd: This recipe makes a large batch of stew, perfect for feeding a crowd or having leftovers for the next day.
- Flavorful: The combination of garlic, herbs, and spices creates a rich and savory flavor profile that's sure to please even the pickiest eaters.
Ingredient Breakdown
The key ingredients in this recipe are chicken breast or thighs, garlic, fresh herbs like thyme and rosemary, and a variety of winter root veggies like carrots, potatoes, and parsnips. The chicken provides lean protein, while the garlic and herbs add depth and flavor to the dish. The root veggies add natural sweetness and texture, making this stew a hearty and satisfying meal. When selecting these ingredients, choose fresh and high-quality options whenever possible. For the chicken, opt for boneless, skinless breast or thighs, and for the herbs, choose fresh sprigs or dried alternatives. For the root veggies, select a variety of colors and textures to add visual appeal to the dish.
How to Make budget friendly garlic and herb chicken stew with winter root veggies
Chop 1 large onion and 3 cloves of garlic into small pieces. Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat.
Add 1 pound of boneless, skinless chicken breast or thighs to the pot and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
Add 2 sprigs of fresh thyme and 1 sprig of fresh rosemary to the pot, along with 1 teaspoon of dried sage and 1/2 teaspoon of salt. Cook for 1 minute, until the herbs are fragrant.
Add 2 medium carrots, 2 medium potatoes, and 1 large parsnip to the pot, along with 4 cups of chicken broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, until the veggies are tender.
Add the cooked chicken back to the pot and stir to combine. Cook for an additional 5-10 minutes, until the chicken is heated through and the stew is hot and bubbly.
Season the stew with salt and pepper to taste, then serve hot, garnished with fresh herbs and crusty bread on the side.
Tips for Perfect Results
Fresh herbs like thyme and rosemary add a bright, fresh flavor to the stew. Use them liberally and adjust to taste.
The root veggies should be tender but still crisp. Check them frequently during the cooking time to avoid overcooking.
Chicken broth adds a rich, savory flavor to the stew. Use low-sodium broth to avoid adding too much salt to the dish.
Onions, garlic, and celery are classic aromatics that add depth and flavor to the stew. Saute them in olive oil before adding the other ingredients.
The stew is a great canvas for experimenting with different spices and seasonings. Try adding a pinch of cumin or paprika for added depth.
Crusty bread is the perfect accompaniment to the stew. Try serving with a side of warm, crusty bread for a satisfying meal.
The stew is a great candidate for meal prep. Cook a large batch and portion it out into individual containers for easy lunches or dinners.
The stew can be frozen for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or in the microwave.
Common Mistakes to Avoid
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Overcooking the Chicken: Make sure to cook the chicken until it's just done, then remove it from the pot to avoid overcooking. Overcooked chicken can be dry and tough.
Fix: Check the chicken frequently during cooking and remove it from the pot as soon as it's cooked through.
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Not Browning the Chicken: Browning the chicken adds flavor and texture to the dish. Make sure to cook the chicken until it's nicely browned on all sides.
Fix: Cook the chicken in a hot pan with a small amount of oil until it's browned on all sides, then add it to the pot.
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Not Using Enough Liquid: The stew needs enough liquid to cook the veggies and chicken. Make sure to use enough broth and adjust the seasoning as needed.
Fix: Use a combination of chicken broth and water to achieve the right consistency, and adjust the seasoning as needed.
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Not Seasoning Enough: The stew needs to be seasoned generously to bring out the flavors. Make sure to taste and adjust the seasoning as needed.
Fix: Taste the stew regularly and adjust the seasoning as needed, adding more salt, pepper, or herbs to taste.
Variations & Substitutions
Replace the chicken with 1 cup of cubed tofu or tempeh, and use vegetable broth instead of chicken broth.
Replace the all-purpose flour with gluten-free flour, and use gluten-free broth and wine.
Replace the butter and cream with dairy-free alternatives, such as coconut oil and non-dairy milk.
Add 1-2 diced jalapenos or serrano peppers to the pot for an extra kick of heat.
Add 1/4 cup of chopped Kalamata olives, 1/4 cup of artichoke hearts, and 1 tablespoon of lemon juice to the pot for a Mediterranean twist.
Add 1 teaspoon of curry powder, 1/2 teaspoon of ground cumin, and 1/4 teaspoon of cayenne pepper to the pot for an Indian-inspired flavor.
Storage & Make-Ahead
The stew can be stored at room temperature for up to 2 hours. Make sure to keep it covered and away from direct sunlight.
The stew can be stored in the refrigerator for up to 3 days. Make sure to cool it to room temperature before refrigerating, and reheat it to an internal temperature of 165°F (74°C) before serving.
The stew can be frozen for up to 3 months. Make sure to cool it to room temperature before freezing, and reheat it 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 use frozen veggies?
Yes, you can use frozen veggies, but make sure to thaw them first and pat dry with paper towels to remove excess moisture. Frozen veggies can release more water during cooking, so adjust the cooking time and liquid accordingly.
Can I add other ingredients to the stew?
Yes, you can add other ingredients to the stew, such as diced bell peppers, mushrooms, or zucchini. Just make sure to adjust the cooking time and liquid accordingly, and taste and adjust the seasoning as needed.
Is this recipe gluten-free?
Yes, this recipe is gluten-free, but make sure to use gluten-free broth and wine to avoid cross-contamination. You can also replace the all-purpose flour with gluten-free flour if needed.
Can I make this in a slow cooker?
Yes, you can make this recipe in a slow cooker! Brown the chicken and cook the veggies in a skillet, then transfer everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Can I freeze the leftovers?
Yes, you can freeze the leftovers for up to 3 months. Make sure to cool the stew to room temperature before freezing, and reheat it to an internal temperature of 165°F (74°C) before serving.
Is this recipe suitable for a crowd?
Yes, this recipe is perfect for a crowd! You can easily double or triple the recipe to feed a large group of people. Just make sure to adjust the cooking time and liquid accordingly, and taste and adjust the seasoning as needed.
budget friendly garlic and herb chicken stew with winter root veggies
Ingredients
- 1 pound boneless, skinless chicken breast or thighs
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 large onion, chopped
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 1 large parsnip, peeled and chopped
- 4 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat Oil in a Large Pot. Heat the olive oil in a large pot over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
- Add Chicken to the Pot. Add the chicken to the pot and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
- Soften the Onion and Herbs. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the dried thyme and rosemary and cook for an additional 1-2 minutes.
- Add the Chopped Vegetables. Add the chopped carrots, potatoes, and parsnip to the pot. Cook for 5 minutes, stirring occasionally.
- Pour in the Chicken Broth. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low and simmer for 20-25 minutes, or until the vegetables are tender.
- Return the Chicken to the Pot. Return the chicken to the pot and simmer for an additional 5-10 minutes, or until the chicken is cooked through.
- Season with Salt and Pepper. Season the stew with salt and pepper to taste.
- Serve and Enjoy. Serve the stew hot, garnished with fresh herbs if desired.
Recipe Notes
- Storage tip: Let the stew cool completely, then refrigerate or freeze for later use.
- Make ahead: The stew can be made ahead and refrigerated for up to 24 hours or frozen for up to 3 months.
- Substitution: You can substitute the chicken with beef or pork if preferred.
- Pro tip: Use fresh herbs for the best flavor, but dried herbs will work in a pinch.
- Variation: Add some heat to the stew by adding a diced jalapeno pepper or red pepper flakes.
- Leftovers: Use leftover stew as a filling for sandwiches or as a topping for mashed potatoes or rice.
