Johnson's Hearty Chicken & Vegetable Stew
A one-pot stew with tender chicken, root vegetables, and a savory broth, honoring the second most common surname. This american-inspired one pot ready in about 55 minutes pairs bone-in, skin-on chicken thighs, medium, peeled and chopped carrots, medium, cubed potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 385 calories and feeds 4, 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
- 1 lb, bone-in, skin-on chicken thighs
- 3 medium, peeled and chopped carrots
- 2 medium, cubed potatoes
- 1, finely chopped onion
- 3 cloves, minced garlic
- 4 cups chicken broth
- 1 tsp dried thyme
- 2 bay leaf
- 2 tbsp olive oil
- 1/2 tsp salt
- 2 tbsp, chopped fresh parsley
Instructions
- Step 1: Pat 1 lb chicken thighs dry with paper towels. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add chicken thighs skin-side down and cook for 5-6 minutes until golden brown—do not move them until they release easily from the pan.
- Step 2: Flip chicken and add 1 finely chopped onion and 3 minced garlic cloves. Sauté for 3 minutes until onion is translucent and fragrant.
- Step 3: Add 3 chopped carrots, 2 cubed potatoes, 4 cups chicken broth, 1 tsp dried thyme, 2 bay leaves, and 1/2 tsp salt. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 30 minutes until potatoes are tender and chicken is cooked through.
- Step 4: Discard bay leaves. Remove chicken thighs and shred meat with two forks. Return to pot and stir in 2 tbsp chopped fresh parsley. Simmer uncovered for 5 minutes to meld flavors.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Johnson's Hearty Chicken & Vegetable Stew take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Johnson's Hearty Chicken & Vegetable Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, cubed potatoes from drying out.
Can I substitute ingredients in Johnson's Hearty Chicken & Vegetable Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Johnson's Hearty Chicken & Vegetable Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Johnson's Hearty Chicken & Vegetable Stew?
American one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
