Hearty One-Pot Chicken and Vegetable Stew

Ingredients:

• 2 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 lbs chicken thighs (boneless, skinless), cut into bite-sized pieces
• 4 medium carrots, peeled and sliced
• 3 celery stalks, sliced
• 3 medium potatoes, diced
• 1 cup green beans, trimmed and cut into 2-inch pieces
• 1 cup frozen peas
• 1 (14.5 oz) can diced tomatoes, with juice
• 6 cups chicken broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped (optional)

Instructions:

1. Prepare the Base
   Heat olive oil in the 6 quart Nutri-Stahl Stockpot over medium heat. Add diced onion and cook for 3-4 minutes until softened. Add minced garlic and sauté for 1 minute until fragrant.

2. Cook the Chicken
   Increase the heat to medium-high. Add chicken pieces, season with a pinch of salt and pepper, and cook for 5-7 minutes until lightly browned on all sides.

3. Add Vegetables and Seasonings
   Stir in carrots, celery, potatoes, and green beans. Add diced tomatoes (with their juice), chicken broth, thyme, rosemary, and the bay leaf. Bring the mixture to a boil.

4. Simmer the Stew
   Reduce the heat to low, cover the pot with the lid, and let it simmer for 25-30 minutes, stirring occasionally, until the vegetables are tender and the chicken is fully cooked.

5. Finish with Peas
   Stir in the frozen peas during the last 5 minutes of cooking. Taste and adjust seasoning with more salt and pepper if needed.

6. Serve and Garnish
   Remove the bay leaf before serving. Ladle the stew into bowls, garnish with fresh parsley if desired, and serve hot with crusty bread or over rice.

Tips:

• For added depth of flavor, deglaze the pot with 1/2 cup of white wine after browning the chicken.
• Substitute chicken with turkey or make it vegetarian by omitting the chicken and adding a can of chickpeas or white beans.

Enjoy your hearty, comforting meal!