Johnson's Hearty Chicken & Vegetable Stew

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

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 one-pot stew with tender chicken, root vegetables, and a savory broth. This American-inspired one-pot recipe, ready in about 55 minutes, pairs chicken thighs, carrots, 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.

Prep: 15 min Cook: 40 min Serves 4 American cuisine 385 cal/serving

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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

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

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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.