Hearty Chicken and Vegetable Stew

This hearty chicken and vegetable stew is the kind of one-pot comfort food that makes a weeknight feel special: tender pieces of chicken or turkey simmered with potatoes, carrots and onions in savory chicken broth, finished with a generous handful of fresh dill. It is simple, filling and endlessly adaptable — if you love Georgian flavours, try our Chakhokhbili — Georgian Chicken Stew, or keep it classic with our Chicken and Vegetable Stew with Sour Cream. For safe cooking times and temperatures, the U.S. Department of Agriculture offers clear guidance on poultry.

Ingredients

• 700 g turkey or chicken thigh fillet
• 2 carrots
• 500 g potatoes
• 100 ml chicken broth
• 2 onions
• 1 bunch dill
• Vegetable oil for frying
• Salt, black pepper, and spices to taste

Instructions

1. Cut the fillet into small pieces.
2. Grate the carrots.
3. Dice the potatoes into small cubes.
4. Chop the onions finely (or blitz in a blender).
5. Fry the onions and carrots in plenty of vegetable oil.
6. In a separate skillet, brown the chicken or turkey (or cook it in the same pan).
7. Season the meat with salt, pepper, and spices; cook until almost done.
8. Combine everything, add the potatoes and broth, and simmer until the potatoes are tender.
9. Garnish generously with dill and serve.

Tips

• Brown the meat in batches so it sears rather than steams — Serious Eats explains why a good sear builds deep flavour in stews.
• Cut the potatoes into even cubes so they cook through at the same time as the meat.
• Make a double batch — the stew tastes even better the next day, once the flavours have had time to settle.

Nutrition

Per 100 g: 196.3 kcal | Protein 17.1 g | Fat 13.4 g | Carbs 0.9 g