Name: Victory Stew with Garden Veg (Standard)
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6
Cuisine: American
Ingredients: 1.5 lbs Chicken thighs-boneless, skinless, cut into 1-inch pieces; 1 Yellow onion-chopped; 2 Carrots-peeled and sliced; 2 Celery stalks-chopped; 1 lb Potatoes-peeled and cubed; 1 cup Frozen peas; 6 cups Chicken broth; 2 tbsp Olive oil; 2 tsp Dried thyme; 1 tsp Dried rosemary; 1 tsp Salt; 1/2 tsp Black pepper; 2 tbsp All-purpose flour

Recipe tier

A hearty and comforting stew packed with seasonal vegetables and tender chicken, perfect for a weeknight meal.

Total 1h 15m

Serves 6

Steps 9

Ingredients 13

Soundtrack the cook

Slow simmer · 90 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 30m Cook 45m Plate 5m Reset 10m

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Chicken
1.5 lbs 680 g Chicken thighs-boneless, skinless, cut into 1-inch pieces
Vegetables
1 150 g Yellow onion-chopped
2 200 g Carrots-peeled and sliced
2 200 g Celery stalks-chopped
1 lb 450 g Potatoes-peeled and cubed
1 cup 150 g Frozen peas
Broth & Seasoning
6 cups 1.4 L Chicken broth
2 tbsp 30 mL Olive oil
2 tsp 10 mL Dried thyme
1 tsp 5 mL Dried rosemary
1 tsp 5 mL Salt
tsp 2.5 mL Black pepper
2 tbsp 30 mL All-purpose flour

Equipment

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Instructions

🎙️ Cook with voice coach

Heat Olive oil in a large pot or Dutch oven over medium-high heat.
Season Chicken with salt and pepper. Add Chicken to the pot and brown on all sides. Remove Chicken and set aside.
Add Onion, Carrots, and Celery to the pot and cook until softened, about 5-7 minutes.
Stir in Flour and cook for 1 minute.
Gradually whisk in Chicken broth, scraping up any browned bits from the bottom of the pot.
Add Potatoes, Thyme, and Rosemary. Bring to a boil, then reduce heat and simmer for 20 minutes, or until Potatoes are tender.
Return Chicken to the pot and simmer for another 10 minutes.
Stir in Frozen peas during the last 5 minutes of cooking.
Taste and adjust seasoning as needed.