Chicken Stew with Vegetables

Ingredients

• 1.5 lb chicken thighs
• 1 lb potatoes
• 1 head broccoli
• 1 medium onion
• 2 cups chicken broth
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper

Instructions

1. 1

   Heat 2 tbsp olive oil in a large pot over medium-high. Season 1.5 lb chicken thighs with 1 tsp salt and 0.5 tsp black pepper, then add to pot. Cook until browned on both sides, about 6 minutes total. Remove chicken and set aside.

2. 2

   Add 1 sliced onion to the same pot. Cook over medium until soft and golden, about 5 minutes.

3. 3

   Add 2 cups chicken broth and 1 lb diced potatoes. Scrape up any browned bits. Bring to a boil, then reduce heat to low. Return chicken to pot, cover, and simmer until potatoes are tender, about 20 minutes.

4. 4

   Add 1 head of broccoli cut into florets. Stir gently. Cover and cook until broccoli is bright green and tender, about 5 minutes.

5. 5

   Taste and adjust seasoning with more salt or pepper if needed. Serve hot.

Tools you’ll need

• large pot
• knife
• cutting board
• wooden spoon

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