Chicken Coop-Inspired One-Pan Rustic Chicken Stew

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A comforting one-pan chicken stew with root vegetables and fresh herbs inspired by the rustic simplicity of backyard chicken coops. This American-inspired curry recipe, ready in about 70 minutes, pairs bone-in chicken thighs, olive oil, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 55 min Serves 6 American cuisine 460 cal/serving

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Ingredients

6 pieces (about 3 lbs) bone-in chicken thighs
3 tbsp olive oil
3 medium, peeled and cut into 1-inch chunks carrots
1 large, chopped yellow onion
2, sliced celery stalks
3, minced garlic cloves
3 cups chicken broth
1 tsp dried thyme
1 tsp dried rosemary
1 bay leaf
1 1/2 tsp salt
1/2 tsp black pepper
2 tbsp chopped fresh parsley

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Instructions

Step 1: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Season 6 bone-in chicken thighs with 1 1/2 tsp salt and 1/2 tsp black pepper, then brown them skin-side down for 5 minutes until golden and crisp. Flip and cook 3 more minutes. Remove chicken and set aside.
Step 2: Add 3 chopped carrots, 1 large chopped yellow onion, 2 sliced celery stalks, and 3 minced garlic cloves to the pot. Sauté for 6 minutes until vegetables soften and become fragrant.
Step 3: Pour in 3 cups chicken broth, then stir in 1 tsp dried thyme, 1 tsp dried rosemary, and 1 bay leaf. Return chicken thighs to the pot, skin side up.
Step 4: Bring stew to a simmer, then cover and reduce heat to low. Cook for 40 minutes until chicken is tender and cooked through.
Step 5: Remove bay leaf, sprinkle 2 tbsp chopped fresh parsley over the stew, and serve hot with crusty bread.