Description
A hearty chicken stew loaded with colorful winter root vegetables and bright citrus flavors, perfect for meal prepping.
Ingredients
2 lb boneless skinless chicken thighs
1½ tsp kosher salt
½ tsp black pepper
1 tsp sweet paprika
2 Tbsp olive oil
1 yellow onion, diced
2 celery stalks, chopped
3 garlic cloves, minced
2 Tbsp tomato paste
½ cup chicken broth
1 tsp dried oregano
½ tsp fennel seeds
3 carrots, sliced
2 parsnips, peeled and sliced
1 large sweet potato, cubed
1 cup baby potatoes, halved
1 strip orange zest
2 fresh thyme sprigs
4 cups low-sodium chicken broth
1 bay leaf
Juice of ½ orange
1 tsp lemon zest
Instructions
Season the chicken thighs by patting them dry, then sprinkling with salt, pepper, and paprika.
Heat the olive oil in a Dutch oven and brown the chicken thighs for 3 minutes on each side. Remove and set aside.
Add the onion and celery to the pot and sauté for 4 minutes.
Stir in the garlic and tomato paste, cooking for 1 more minute.
Pour in ½ cup chicken broth and simmer until it has reduced by half.
Add the oregano and fennel seeds.
Return the chicken to the pot.
Add the carrots, parsnips, sweet potato, baby potatoes, orange zest, thyme sprigs, 4 cups chicken broth, and the bay leaf.
Cover and let simmer for 25 minutes.
Remove the bay leaf and shred the chicken back into the stew.
Stir in the orange juice and lemon zest.
Serve immediately or portion for meal prep.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stewing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8
- Sodium: 550
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 14
- Carbohydrates: 35
- Fiber: 6
- Protein: 40
- Cholesterol: 120