Hotel with Evening Meal and Breakfast: Make It at Home

A hotel with an evening meal and breakfast usually offers a convenient overnight stay with dinner on arrival and breakfast the next morning. This easy home version pairs a comforting chicken-and-vegetable dinner with baked eggs, potatoes, and toast for breakfast, with most of the prep done the night before.

Ingredients

1½ lb (680 g) boneless, skinless chicken thighs
1 tsp (5 g) fine salt, divided
½ tsp (1 g) black pepper
2 tbsp (30 ml) olive oil, divided
1 medium yellow onion, about 1 cup (150 g), chopped
2 medium carrots, about 1 cup (130 g), peeled and sliced
2 celery stalks, about 1 cup (100 g), sliced
2 garlic cloves, about 2 tsp (6 g), minced
1 tbsp (8 g) all-purpose flour
1 cup (240 ml) low-sodium chicken broth
1 can diced tomatoes, 14½ oz (411 g), with juices
1 tsp (1 g) dried thyme
1 bay leaf
1 lb (450 g) baby potatoes, halved
1 cup (130 g) frozen peas
2 tbsp (8 g) chopped fresh parsley, divided
4 large eggs, kept refrigerated until breakfast
4 slices bread, about 4 oz (115 g), for toast
1 tbsp (14 g) butter, softened, for toast
1 cup (240 ml) milk or coffee, for serving (optional)

Instructions

Brown the chicken: Pat the thighs dry and season with ½ tsp salt and the pepper. Heat 1 tbsp (15 ml) oil in a large, heavy pot over medium-high heat. Brown the chicken in batches for about 3 minutes per side; it need not be cooked through. Transfer to a plate. Allow 10 minutes for this step.
Build the stew: Add the remaining oil, onion, carrots, and celery to the pot. Cook for 5 minutes, stirring occasionally. Stir in the garlic and flour and cook for 1 minute. Slowly pour in the broth, scraping up browned bits. Add the tomatoes, thyme, bay leaf, potatoes, and remaining ½ tsp salt.
Simmer until tender: Return the chicken and any juices to the pot. Bring the liquid to a gentle boil, then cover and reduce the heat to low. Simmer for 30 minutes, stirring once or twice, until the potatoes are tender and the chicken is fully cooked. Check the thickest part of each thigh with a food thermometer: USDA FSIS safe minimum for poultry is 165°F (74°C).
Finish dinner: Remove the bay leaf. Stir in the peas and 1 tbsp parsley; simmer uncovered for 3 minutes. Taste and adjust seasoning. Serve dinner now, or cool the stew promptly in shallow containers and refrigerate within 2 hours. Refrigerate overnight, no longer than 24 hours before breakfast. Allow about 10 minutes for this step.
Reheat the next morning: Put the cold stew in a covered pot and reheat over medium-low heat, stirring occasionally, until steaming throughout and at least 165°F (74°C). This generally takes 10–15 minutes; check with a food thermometer rather than relying only on appearance.
Bake the eggs: Heat the oven to 350°F (175°C). Spoon the hot stew into four oven-safe bowls or ramekins, making a shallow hollow in each portion. Crack one egg into each hollow. Place the bowls on a rimmed baking sheet and bake for 10–15 minutes, until the whites and yolks are firm and each egg dish reaches 160°F (71°C), the USDA FSIS safe minimum. If the stew is not already hot, reheat it fully before adding the eggs.
Toast and serve: While the eggs bake, toast the bread and spread with butter. Top the bowls with the remaining parsley and serve promptly with toast and optional milk or coffee. Allow about 5 minutes for this final step.

Tips

Use a heavy pot and keep the stew at a gentle simmer; a hard boil can toughen the chicken and break up the potatoes.
Chicken breast can replace thighs, but it dries out more readily. Check it early and remove it as soon as it reaches 165°F (74°C); return it to the stew for reheating.
For a gluten-free version, omit the flour and mix 1 tbsp (8 g) cornstarch with 2 tbsp (30 ml) cold water. Stir it into the simmering stew and cook until thickened; check that the broth is gluten-free.
For the overnight plan, refrigerate the stew without eggs. Chill it in shallow containers and keep the eggs refrigerated until baking the next morning.

Serving Suggestions

Serve the dinner portion in bowls with crusty bread or a simple green salad. For breakfast, bake an egg directly into each reheated portion and offer toast, fresh fruit, and coffee, tea, or milk. If serving several people, keep the stew hot while the eggs bake and bring the bowls to the table as soon as the whites are set.

Variations

Replace the chicken with 1½ lb (680 g) boneless pork shoulder cut into 1-inch (2.5 cm) pieces; cook until tender and verify whole cuts reach 145°F (63°C) followed by a 3-minute rest before serving. For a meat-free option, use 2 cans (15 oz/425 g each) drained white beans and vegetable broth; add the beans with the peas so they do not turn mushy. You can also swap the thyme for rosemary, or replace the peas with frozen green beans. For breakfast without eggs, reheat the stew and serve it with toast or a cheese omelet prepared separately to 160°F (71°C).

Storage and Reheating

Refrigerate cooked stew within 2 hours of cooking, using shallow, covered containers; keep the refrigerator at 40°F (4°C) or below. It keeps for 3–4 days. Reheat only the portion you plan to eat, stirring until it reaches 165°F (74°C). For the overnight breakfast, add eggs only after reheating, then bake until each egg dish reaches 160°F (71°C). Do not leave cooked stew or egg portions at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C). Freeze the stew without eggs for up to 2–3 months for best quality; thaw in the refrigerator before reheating. Avoid freezing baked eggs, which tend to become rubbery.

Frequently Asked Questions

Can I make the whole recipe the night before?
Yes. Cook the stew, cool it promptly in shallow containers, and refrigerate it. Reheat it thoroughly the next morning before adding eggs and baking. Keeping the eggs separate until breakfast gives them a better texture and makes it easier to verify their safe temperature.

Can I use leftover cooked chicken?
Yes. Use about 1½ lb (680 g) cooked chicken, skip the browning step, and add it after the vegetables, broth, tomatoes, and potatoes have simmered until the potatoes are tender. Heat the chicken and stew to 165°F (74°C) before serving or adding eggs.

How can I tell when the breakfast eggs are done?
Check each egg portion with a food thermometer in the center, avoiding the dish itself. The egg dish should reach 160°F (71°C), the USDA FSIS safe minimum. The whites and yolks should also be firm; oven times vary with the size and material of the bowls.

Can I cook the eggs in a skillet instead?
Yes. Reheat the stew on the stove, then cook eggs separately in a covered skillet until both whites and yolks are firm. For a mixed egg dish such as scrambled eggs, cook to 160°F (71°C). Serve the eggs alongside the hot stew and toast.

What if I do not have oven-safe bowls?
Keep the stew in the pot and bake eggs separately in a greased oven-safe dish, or cook them in a skillet. Do not place ordinary bowls or glassware in the oven unless the manufacturer confirms they are oven-safe.

Can I prepare the stew more than one day ahead?
Yes. Refrigerate it for up to 3–4 days, or freeze it without eggs. Thaw frozen stew in the refrigerator, then reheat to 165°F (74°C) before serving. Do not use a slow cooker to cool or gradually reheat refrigerated leftovers.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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