Picture yourself in a sunlit kitchen, the aroma of sautéing onions and garlic wafting through the air as you begin crafting a heartwarming summer chicken stew.
This dish is delightfully simple yet comfortingly indulgent, making it a beloved choice for a cozy family meal.
As the ingredients meld together, each flavor transforms, creating something truly special from humble beginnings.
Let’s bring this dish to life and savor every moment.
Kitchen Tools Required
- 1 large pot
- 1 cutting board
- 1 chef’s knife
- 1 wooden spoon
- 1 ladle
- 1 measuring cup
- 1 measuring spoon set
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken thighs, boneless and skinless, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 stalks celery, sliced
- 1 bell pepper, chopped
- 3 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- 2 cups fresh corn kernels
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh basil, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking the Summer Chicken Stew, you can follow this timeline:
- Initial Preparation (5 minutes):
- Read through the entire recipe to familiarize yourself with the steps and guarantee you have all the ingredients and equipment ready.
- Prep Work (15 minutes):
- Gather all the ingredients and equipment listed.
- Cut the chicken thighs into bite-sized pieces.
- Chop the onion, mince the garlic, peel and slice the carrots, slice the celery, chop the bell pepper, halve the cherry tomatoes, and chop the fresh basil.
- Cooking (1 hour total):
- Start Cooking (0-5 minutes): Heat olive oil in a large pot over medium heat. Season and brown the chicken pieces for about 5 minutes, then remove and set aside.
- Sauté Vegetables (6-14 minutes): Add onion and garlic to the pot and sauté for about 3 minutes. Stir in carrots, celery, and bell pepper, cooking for an additional 5 minutes.
- Simmering (15-55 minutes): Pour in chicken broth, add thyme and paprika, and bring to a simmer. Return the chicken to the pot, cover, and simmer for 30 minutes.
- Final Cooking (56-65 minutes): Stir in corn and cherry tomatoes, cooking for another 10 minutes.
- Resting Time (10 minutes):
- Remove the pot from heat and let the stew rest for 10 minutes to allow flavors to meld.
- Serving (5 minutes):
- Garnish with fresh basil before serving.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Season chicken pieces with salt and pepper.
Add chicken to the pot and cook until browned, about 5 minutes.
Remove chicken from the pot and set aside.
In the same pot, add onion and garlic and sauté until soft, about 3 minutes.
Stir in carrots, celery, and bell pepper, cooking for an additional 5 minutes.
Pour in chicken broth and bring to a simmer.
Add thyme and paprika to the broth and stir.
Return chicken to the pot and cover, simmering for 30 minutes.
Stir in corn and cherry tomatoes and cook for another 10 minutes.
Remove pot from heat and let stew rest for 10 minutes.
Garnish with fresh basil before serving.
Serving Tips
- Crusty Bread: Serve with a side of crusty bread to soak up the flavorful broth.
- Steamed Rice: Pair with steamed rice for a heartier meal that complements the stew’s flavors.
- Green Salad: A fresh green salad adds a rejuvenating contrast to the warm, savory stew.
- Mashed Potatoes: Creamy mashed potatoes can provide a comforting base for the stew.
- Grilled Vegetables: Add a side of grilled vegetables for extra texture and a smoky flavor.
Storage
To store the Summer Chicken Stew, let it cool completely before transferring to airtight containers.
Refrigerate for up to 3 days or freeze for up to 3 months.
Reheat gently before serving.
Freezing
To freeze Summer Chicken Stew, let it cool completely.
Then, portion into airtight containers. Leave some space for expansion.
Label with the date and freeze for up to three months.
Reheating
To reheat Summer Chicken Stew, gently warm it on the stovetop over low heat.
Stir occasionally.
Alternatively, use a microwave, covering the dish.
Heat in short intervals to guarantee even warming.
Final Thoughts
Summer Chicken Stew is a delightful dish that perfectly captures the essence of the season.
The combination of fresh vegetables and tender chicken creates a hearty and satisfying meal.
As you enjoy each bowl, the flavors of thyme and basil will transport you to a sunlit garden.
This recipe is a wonderful way to make the most of summer’s bounty.
Whether you’re serving it to family or friends, this stew is sure to impress.
For an even more memorable experience, pair it with a light, crisp salad or a slice of crusty bread.
Frequently Asked Questions
Can I Substitute Chicken Thighs With Chicken Breast?
You can substitute chicken thighs with chicken breast in the recipe. Make certain you adjust cooking time, as breasts cook faster than thighs. Monitor closely to prevent drying out and maintain the stew’s intended flavor and texture balance.
How Do I Make the Stew Vegetarian?
Replace chicken with chickpeas or tofu for protein. Use vegetable broth instead of chicken broth. Add more vegetables like zucchini or mushrooms for texture. Adjust seasonings to taste, ensuring a flavorful and balanced vegetarian stew.
What Wine Pairs Well With This Stew?
You should pair this stew with a crisp, unoaked Chardonnay or a light Pinot Grigio. These wines complement the dish’s flavors, enhancing the freshness of the vegetables and the savory chicken without overpowering the palate.
Can I Make This Stew in a Slow Cooker?
Yes, you can make this stew in a slow cooker. Sauté the chicken, onions, and garlic first. Transfer everything to the slow cooker, add remaining ingredients, and cook on low for 6-8 hours or high for 3-4.
How Do I Adjust the Recipe for More Servings?
To adjust for more servings, double each ingredient. Make certain your pot size can accommodate the increased volume. Maintain cooking times, but monitor for doneness, especially with chicken and vegetables. Adjust seasoning to taste after doubling.
Summer Chicken Stew
Equipment
- 1 Large pot
- 1 Cutting board
- 1 Chef's knife
- 1 Wooden spoon
- 1 Ladle
- 1 measuring cup
- 1 measuring spoon set
Ingredients
- 2 tablespoon olive oil
- 1 pound chicken thighs boneless and skinless, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large onion chopped
- 2 clove garlic minced
- 2 carrots peeled and sliced
- 2 stalk celery sliced
- 1 bell pepper chopped
- 3 cup chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- 2 cup fresh corn kernels
- 1 cup cherry tomatoes halved
- 1/4 cup fresh basil chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Season chicken pieces with salt and pepper.
- Add chicken to the pot and cook until browned, about 5 minutes.
- Remove chicken from the pot and set aside.
- In the same pot, add onion and garlic and sauté until soft, about 3 minutes.
- Stir in carrots, celery, and bell pepper, cooking for an additional 5 minutes.
- Pour in chicken broth and bring to a simmer.
- Add thyme and paprika to the broth and stir.
- Return chicken to the pot and cover, simmering for 30 minutes.
- Stir in corn and cherry tomatoes and cook for another 10 minutes.
- Remove pot from heat and let stew rest for 10 minutes.
- Garnish with fresh basil before serving.
Notes
