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Fall Chicken and Root Vegetable Stew

This hearty stew combines tender roasted chicken with sweet potatoes, carrots, and earthy herbs, all simmered slowly to develop deep, layered flavors. The dish features a thick, comforting broth with soft, flavorful vegetables and succulent chicken, creating a rustic and inviting appearance.
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Prep Time 20 minutes
Cook Time 2 minutes
Total Time 2 minutes
Servings: 6
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds bone-in, skin-on chicken thighs
  • 2 large sweet potatoes peeled and cubed
  • 3 large carrots peeled and sliced
  • 4 cloves garlic minced
  • 1 tablespoon fresh thyme chopped
  • 4 cups chicken broth
  • 2 tablespoons olive oil
  • to taste Salt and freshly ground black pepper

Equipment

  • Roasting Pan
  • Large pot or Dutch oven
  • Knife
  • Cutting board
  • Spoon or Ladle

Method
 

  1. Preheat your oven to 400°F (200°C). Arrange the chicken thighs on a baking sheet, drizzling with 1 tablespoon of olive oil and seasoning with salt and pepper. Roast for about 35–40 minutes until golden and cooked through, then set aside to rest.
  2. While the chicken roasts, peel and chop the sweet potatoes into large chunks, peel and slice the carrots, and mince the garlic. Prepare all your vegetables for the stew.
  3. In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds, until it begins to turn golden and fill your kitchen with a warm aroma.
  4. Add the sliced carrots and cubed sweet potatoes to the pot. Stir to coat the vegetables with the garlic-infused oil, and cook for 5–7 minutes until they start to soften slightly and develop some color.
  5. Pour in the chicken broth and add the chopped thyme. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it simmer for about 20–25 minutes, allowing the flavors to meld and the vegetables to become tender.
  6. While the stew simmers, shred the roasted chicken thighs into bite-sized pieces using two forks. Once the vegetables are tender, stir the shredded chicken into the stew, letting it soak up the flavors and reheat briefly.
  7. Taste the stew and adjust seasonings with salt and pepper as needed. If the broth has reduced too much, add a splash more broth or water to reach your desired consistency.
  8. Serve the hearty chicken and root vegetable stew hot, ladled into bowls and garnished with a sprig of thyme or a squeeze of lemon if desired. Enjoy the warm, comforting flavors and tender ingredients.

Notes

Feel free to customize with other seasonal root vegetables or herbs for added flavor. Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.