Chicken and Carrot Stew Recipe
What Started it all:
chicken breast, carrots
This chicken and carrot stew recipe is a hearty and delicious meal that’s perfect for feeding a family of 4.
Ingredients
- 4 boneless, skinless chicken breasts
- 4 large carrots, peeled and sliced into coins
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 2 bay leaves
- Salt and pepper, to taste
- 4 cups chicken broth
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and minced garlic and sauté until the onion is translucent.
- Add the sliced carrots and sauté for a few more minutes, until they've started to soften.
- Add the boneless, skinless chicken breasts to the pot and sprinkle with salt, pepper, thyme, and rosemary.
- Cook the chicken until browned on both sides.
- Add the chicken broth and bay leaves to the pot.
- Bring the stew to a boil, then reduce the heat and simmer, covered, for 30-40 minutes, until the chicken is cooked through and the carrots are tender.
- Remove the bay leaves and discard.
- Serve hot with crusty bread for soaking up the delicious broth.