When the forecast calls for rain, wind, or a sudden chill, this guide turns the weather report into a practical cooking plan. It explains how to read a forecast for clues about what to cook, then gives you a hearty, warming recipe that suits a gray day: a one-pot chicken and vegetable stew. This dish works because it uses simple ingredients, cooks mostly unattended, and fills the kitchen with comforting aromas while the weather does its worst outside.
Ingredients
- 2 tablespoons (30 ml) olive oil
- 2 pounds (900 g) boneless, skinless chicken thighs, trimmed of excess fat
- 1 teaspoon (5 g) salt, plus more to taste
- 1/2 teaspoon (1 g) black pepper
- 1 large yellow onion, diced (about 1 1/2 cups / 190 g)
- 3 medium carrots, peeled and sliced into 1/4-inch (6 mm) rounds (about 1 1/2 cups / 170 g)
- 2 celery stalks, sliced (about 1 cup / 100 g)
- 3 cloves garlic, minced (about 1 tablespoon / 9 g)
- 1 tablespoon (8 g) all-purpose flour (optional, for thickening)
- 1 teaspoon (2 g) dried thyme
- 1 teaspoon (2 g) dried rosemary
- 1 bay leaf
- 4 cups (960 ml) low-sodium chicken broth
- 1 can (14.5 oz / 411 g) diced tomatoes, with their juices
- 2 medium Yukon Gold potatoes, peeled and cut into 1-inch (2.5 cm) cubes (about 2 cups / 300 g)
- 1 cup (150 g) frozen peas
- 2 tablespoons (30 ml) fresh lemon juice (from about 1 lemon)
- 2 tablespoons (8 g) fresh parsley, chopped (for garnish)
Instructions
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Pat the chicken thighs dry with paper towels and season both sides with the salt and pepper. Working in batches if needed, add the chicken in a single layer and cook until browned on both sides, about 4–5 minutes per side. Transfer the chicken to a plate and set aside. (The chicken will not be cooked through at this point.)
- Reduce the heat to medium. Add the onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5–6 minutes. Add the garlic and cook for 1 minute more, until fragrant.
- If using the flour for a thicker stew, sprinkle it over the vegetables and stir to coat. Cook for 1 minute, stirring constantly, to remove the raw flour taste.
- Add the thyme, rosemary, and bay leaf. Stir well, then pour in the chicken broth and the diced tomatoes with their juices. Scrape the bottom of the pot with a wooden spoon to release any browned bits.
- Return the browned chicken thighs to the pot, nestling them into the liquid. Bring the stew to a boil, then reduce the heat to low, cover, and simmer gently for 30 minutes.
- After 30 minutes, add the potatoes. Cover again and continue to simmer until the chicken is tender and cooked through to a safe minimum internal temperature of 165°F (74°C) as checked with a food thermometer, and the potatoes are fork-tender, about 20–25 minutes more.
- Remove the chicken thighs to a cutting board. Once cool enough to handle, shred the meat into bite-sized pieces, discarding any bones (if you used bone-in thighs) and the bay leaf.
- Return the shredded chicken to the pot. Stir in the frozen peas and lemon juice. Cook for 2–3 minutes, until the peas are heated through. Taste and adjust seasoning with additional salt and pepper.
- Serve hot, garnished with fresh parsley.
Tips
- Substitutions: If you don’t have chicken thighs, use the same weight of boneless, skinless chicken breasts, but reduce the initial browning time to 2–3 minutes per side and check for doneness earlier in step 6, as breasts cook faster. You can also swap the potatoes for 2 cups (about 250 g) of peeled sweet potato cubes, which will add a slightly sweeter note.
- Make-ahead: This stew tastes even better the next day, so feel free to make it a day ahead. Cool it completely, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or water if it has thickened too much.
- Common mistake: Don’t skip browning the chicken. That step builds a deep flavor base. Also, avoid boiling the stew vigorously after adding the potatoes; a gentle simmer keeps them intact and prevents them from turning mushy.
- Thickening: If you prefer a thicker stew, mash a few of the cooked potatoes against the side of the pot with a fork before serving, or stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water, and simmer for 2 minutes.
Serving Suggestions
Serve this stew with crusty bread or warm rolls to soak up the broth, or over cooked egg noodles, rice, or mashed potatoes for a heartier meal. A simple green salad with a tangy vinaigrette balances the richness. For a rainy-day lunch, pair it with a grilled cheese sandwich.
Variations
- Herb swap: Use 1 tablespoon fresh chopped thyme and 1 tablespoon fresh chopped rosemary instead of dried; add them in step 4, not earlier, to preserve their flavor.
- Add greens: Stir in 2 cups (about 60 g) of chopped kale or spinach during the last 5 minutes of cooking, just until wilted.
- Make it spicy: Add 1/2 teaspoon red pepper flakes along with the garlic, or a chopped jalapeño (seeded if you prefer less heat) with the onions.
- Vegetarian version: Replace the chicken with 2 cans (15 oz / 425 g each) of drained chickpeas or white beans. Skip the browning step; sauté the vegetables, then proceed with the broth, tomatoes, and potatoes, simmering until the potatoes are tender, about 25–30 minutes. No meat means no temperature check needed.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. The stew will keep for up to 3–4 days in the refrigerator. To reheat, place in a saucepan over medium heat, stirring occasionally, until bubbling and heated through to 165°F (74°C) if it contains chicken. Add a little broth or water to loosen the consistency. You can also freeze the stew (without the peas, if you want to add them fresh later) for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use bone-in chicken thighs? Yes, bone-in thighs add more flavor. Brown them as directed, then in step 6, simmer until they reach 165°F (74°C) and are tender, which may take an extra 10 minutes. After shredding, discard the bones and skin.
Can I make this in a slow cooker? Absolutely. Brown the chicken and sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6–7 hours or on high for 3–4 hours, adding the potatoes during the last 2 hours. Shred the chicken, stir in the peas and lemon juice, and heat through before serving.
Why is my stew watery? This can happen if you used a lot of watery tomatoes or if you didn’t brown the chicken enough. To fix it, simmer uncovered for an extra 10–15 minutes to reduce the liquid, or mash some potatoes to thicken.
Can I omit the flour? Yes, the flour is optional. The stew will still be delicious, just slightly thinner. You can also use a gluten-free all-purpose flour blend or cornstarch slurry (see Tips) if needed.
How do I know when the chicken is done without a thermometer? While a thermometer is the safest method, you can also check that the chicken is no longer pink in the center and that the juices run clear. But for safety, always use a food thermometer to ensure it reaches 165°F (74°C).
Can I use fresh tomatoes instead of canned? Yes, use about 2 cups (about 350 g) of chopped fresh tomatoes. Add them in step 4, and you may need to add 1/2 cup (120 ml) more broth, as fresh tomatoes release less liquid than canned.
Related
- VA Smoking Quit Line: How It Works & How to Call
- Sticky Rice in Leaves (Lo Mai Gai) Recipe
- Sticky Rice Greenacres: Easy Thai-Style Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).