Hearty Seminole County Chicken and Vegetable Stew

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

A comforting stew featuring tender chicken thighs simmered with root vegetables and aromatic herbs, inspired by the Seminole County region. This American-inspired chicken recipe, ready in about 65 minutes, pairs bone-in chicken thighs, sea salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Ingredients

• 6 pieces (about 2 lbs) bone-in chicken thighs
• 1 1/2 tsp sea salt
• 1 tsp black pepper
• 2 tbsp extra virgin olive oil
• 1 large, diced yellow onion
• 3 medium, peeled and chopped carrots
• 2, chopped celery stalks
• 4 minced garlic cloves
• 4 cups chicken broth
• 3 medium, quartered red potatoes
• 3 fresh thyme sprigs
• 1 bay leaf
• 2 tbsp chopped fresh parsley

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Season 6 bone-in chicken thighs (about 2 lbs) with 1 1/2 tsp sea salt and 1 tsp black pepper. Heat 2 tbsp extra virgin olive oil in a large pot over medium-high heat and brown the thighs for 4-5 minutes per side until golden. Remove and set aside.
2. Step 2: In the same pot, add 1 large diced yellow onion, 3 chopped carrots, and 2 chopped celery stalks. Sauté for 6-7 minutes until softened and fragrant.
3. Step 3: Stir in 4 minced garlic cloves and cook for 1 minute until aromatic. Pour in 4 cups chicken broth, scraping the bottom of the pot to loosen browned bits.
4. Step 4: Return the chicken thighs to the pot along with 3 quartered red potatoes, 3 fresh thyme sprigs, and 1 bay leaf. Bring to a boil, then reduce heat to low and simmer covered for 40 minutes until chicken is tender.
5. Step 5: Remove the thyme sprigs and bay leaf. Adjust seasoning with salt and pepper if needed and sprinkle with 2 tbsp chopped fresh parsley before serving.