Description

This stewed chicken recipe features tender chicken thighs and hearty vegetables simmered in a flavorful Golden Turmeric Broth, offering a delicious and wholesome meal. It combines savory chicken with aromatic spices and fresh herbs for a comforting dish.

Ingredients

Scale

2 lbs bone-in, skin-on chicken thighs
4 cups Golden Turmeric Broth
2 Tbsp extra virgin olive oil
1 large yellow onion, about 1.5 cups chopped
2 medium carrots, about 1 cup chopped
2 stalks celery, about 1 cup chopped
4–5 cloves garlic, minced
2 large Russet or Yukon Gold potatoes, 1.5 lbs, peeled and cubed
1.5 tsp sea salt
0.5 tsp freshly ground black pepper
2 dried bay leaves
4–5 sprigs fresh thyme
0.25 cup chopped fresh parsley
1 tsp lemon zest, from 1 small lemon
A pinch cayenne pepper, optional

Instructions

Prep and Season: Chop all vegetables into roughly 1-inch pieces. Pat chicken thighs thoroughly dry with paper towels. Season generously all over with salt and black pepper until well coated.
Sear Chicken: Heat olive oil in a large (10-inch) Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Place chicken thighs, skin-side down, in the hot oil. Sear until the skin is deeply golden brown and crispy, about 5-7 minutes. Flip and sear for another 2-3 minutes until lightly browned. Remove chicken and set aside on a plate.
Sauté Aromatics: Add onion, carrots, and celery to the pot, reducing heat to medium. Cook, stirring occasionally, until softened and lightly browned, about 5-7 minutes, scraping up any browned bits from the bottom. Stir in minced garlic and cook for 1 minute more until fragrant.
Deglaze Pot: Pour in about 0.5 cup (120ml) of the Golden Turmeric Broth into the hot pot. Scrape vigorously with a wooden spoon to loosen all the flavorful browned bits (fond) from the bottom.
Simmer the Stew: Return the seared chicken thighs to the pot. Add cubed potatoes and the remaining Golden Turmeric Broth until the chicken is mostly submerged, about 3.5 cups. Add bay leaves and fresh thyme sprigs. Bring the liquid to a gentle simmer, then reduce heat to low, cover the pot, and cook for 25-30 minutes, or until chicken is very tender and potatoes are soft.
Finish and Serve: Carefully remove and discard the bay leaves and thyme stems from the pot. Stir in the chopped fresh parsley and lemon zest (if using). Taste the stew and adjust seasoning with more salt, pepper, or a squeeze of lemon juice as needed.

Notes

For faster cooking, use boneless, skinless chicken thighs and reduce simmer time to 15-20 minutes. If the stew is too thin, simmer uncovered for an extra 5-10 minutes. If too thick, add more broth or water. A squeeze of fresh lemon, dash of hot sauce, or extra salt can brighten bland flavors.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Stovetop Simmering
Cuisine: American

Nutrition

Serving Size: 1.5 cups (approx.)
Calories: 350 calories
Sugar: 5 g
Sodium: 800 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 4 g
Protein: 25 g
Cholesterol: 75 mg

Keywords: chicken stew, turmeric, ginger, hearty, comfort food, easy dinner, one-pot, flavorful, weeknight meal, healthy