Chicken Stewed With Garlic and Fall Vegetables

Name: Chicken Stewed With Garlic and Fall Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 14 lbs boneless skinless chicken thighs; 1 dash salt, to taste; 1 dash fresh ground black pepper, to taste; ½ cup white wine; 1 large yellow onion, sliced; 1 stalk celery, finely chopped; 3 garlic cloves, minced; 2 carrots, peeled and sliced; 2 parsnips, peeled and sliced into rounds; 1 bay leaf; 2 cups canned chopped italian tomatoes with juice

Servings: persons

2 tablespoons olive oil
1 14 lbs boneless skinless chicken thighs
1 dash salt, to taste
1 dash fresh ground black pepper, to taste
½ cup white wine
1 large yellow onion, sliced
1 stalk celery, finely chopped
3 garlic cloves, minced
2 carrots, peeled and sliced
2 parsnips, peeled and sliced into rounds
1 bay leaf
2 cups canned chopped italian tomatoes with juice

1
Heat the olive oil in a large skillet over medium-high heat.
2
While the oil heats, season the chicken with salt and pepper.
3
Add the chicken to the pan and brown on all sides.
4
As the chicken pieces finish browning, transfer them to a plate and set aside.
5
Add the wine, letting it boil rapidly for a minute and then stir with a wooden spoon to remove any browned bits that may be stuck to the pan.
6
Turn the heat to medium and add the onion and celery.
7
Cook, stirring occasionally, until the onion begins to wilt, about 5 minutes.
8
Add the garlic and cook for 2 more minutes.
9
Return the chicken to the skillet and add the carrots, parsnips, bay leaf and canned tomatoes with juice.
10
Adjust the heat so that the mixture simmers slowly and place a lid, slightly ajar, over the skillet.
11
Cook until the chicken is completely tender, about 25 minutes.
12
Taste the cooking liquid and adjust the salt and pepper.
13
Serve the chicken and vegetables in warm bowls.

286

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 14 lbs boneless skinless chicken thighs, 1 dash salt, to taste, 1 dash fresh ground black pepper, to taste, and more.

Yes, Chicken Stewed With Garlic and Fall Vegetables falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!