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Herbed Chicken and Root Vegetable Stew with Cheesy Toast Recipe

Name: Herbed Chicken and Root Vegetable Stew with Cheesy Toast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 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

Stashcook

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.

Ingredients

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

Method

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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