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Herbed Chicken and Root Vegetable Stew with Cheesy Toast Recipe

Herbed Chicken and Root Vegetable Stew with Cheesy Toast recipe


This is a warm, hearty stew with chicken, carrots, and potatoes. It's flavored with herbs and served with cheesy toast. It's easy to make and perfect for dinner.


1.5 lb boneless skinless chicken thighs
2 medium carrots
2 medium potatoes
1/2 lb white button mushrooms
1 tbsp fresh thyme leaves
4 cups chicken broth
1 large yellow onion
4 tbsp unsalted butter
4 slices of whole grain bread
1/2 cup shredded cheddar cheese
4 cloves garlic
1/4 tsp ground black pepper
1/2 tsp salt
2 tbsp olive oil


Peel and chop the onion and garlic. Peel and dice the carrots and potatoes. Slice the mushrooms.
Heat olive oil in a large pot over medium-high heat. Season the chicken with salt and pepper, then add to the pot and cook until browned, about 3-4 minutes per side. Transfer to a plate.
In the same pot, add the butter, onions, garlic, carrots, potatoes, and mushrooms. Cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes.
Return the chicken to the pot. Add thyme leaves and chicken broth. Bring to a boil, then reduce heat to a simmer. Cover and cook until the vegetables are tender and the chicken is cooked through, about 20 minutes.
While the stew is cooking, preheat the broiler. Place the bread slices on a baking sheet, sprinkle with shredded cheddar cheese, and broil until the cheese is melted and bubbly, about 2-3 minutes.
Ladle the stew into bowls and serve with the cheesy toast on the side.

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