Welcome to a recipe that feels like a warm hug in a bowl! This Boiled Chicken Stewed with Vegetables is the epitome of comfort food—simple, nourishing, and wonderfully flavorful. It's a fantastic one-pot meal that brings together tender chicken and a medley of fresh vegetables in a light, creamy sauce. Perfect for a cozy family dinner, this dish is not only easy to make but also a great way to use pre-cooked chicken, turning leftovers into a delightful new creation. Let's get cooking!
Boiled chicken stewed with vegetables — simple and healthy
Ingredients for Boiled Chicken Stewed with Vegetables
- 4 boiled chicken thighs
- 500 g new potatoes
- 4 carrots
- 1 onion
- 150 g green peas
- 200 ml milk
- 20 g butter
- 15 g vegetable oil
- 15 g all-purpose flour
- salt, fresh green basil, chicken broth
How to Make Boiled Chicken Stewed with Vegetables
If you already have boiled chicken, that’s great! If not, don’t worry, it’s quick to cook. Place the chicken thighs in a pot, add vegetables (for example, a carrot, onion, parsnip, a bunch of fresh herbs, and a couple of garlic cloves), spices, and seasonings. Salt the water, bring to a boil, and simmer over low heat for 45 minutes. Strain the broth—it’s perfect for a soup—and use the chicken for this dish.
Boiling the chicken in broth with vegetables
In a braiser or a heavy-bottomed pot, add the butter and vegetable oil. Peel and finely chop the onion. Add the chopped onion to the melted butter and pour in 2-3 tablespoons of chicken broth.
Simmer the onion over low heat for 5-6 minutes.
Simmering the onion over low heat for 5-6 minutes
Cut the carrots into thick rounds. When the onion becomes almost translucent, add the sliced carrots to the braiser and sauté with the onion for a few more minutes.
Thoroughly wash the new potatoes with a brush or an abrasive sponge. Cut the potatoes into 2-4 pieces and add them to the sautéed vegetables.
Shell the green pea pods. Add the shelled peas to the other ingredients.
Pour in a little water or chicken broth, cover the braiser with a lid, and cook the vegetables over low heat for about 20 minutes. Salt to taste at the end.
Sautéing carrots with onions
Adding potatoes
Adding peas. Pouring in a little water and cooking for about 20 minutes under a lid, then salting
Next, place the pieces of boiled chicken on top of the stewed vegetables. If you wish, you can remove the meat from the bones and skin.
Placing the pieces of boiled chicken on top of the stewed vegetables
In a bowl, add the all-purpose flour. Gradually pour in the cold milk, whisking the flour and milk together until you have a smooth mixture without any lumps.
Pour the flour and milk mixture into the braiser, cover with a lid, and simmer over the lowest heat for about 10 more minutes to allow the sauce to thicken.
Pouring the flour-milk mixture into the braiser, simmering under a lid over low heat for about 10 minutes
Serve the boiled chicken stewed with vegetables hot. Before serving, garnish with fresh herbs, such as green basil or parsley. Cook delicious, simple, and healthy food at home!
The boiled chicken stewed with vegetables is ready. Garnish with fresh herbs before serving
And there you have it—a beautifully simple and hearty meal ready to be enjoyed. This stew is incredibly versatile; feel free to add a dollop of sour cream or plain yogurt for extra creaminess when serving. It's a dish that celebrates the beauty of home cooking: wholesome ingredients coming together to create something truly comforting. We hope this recipe becomes a cherished favorite in your home. Happy cooking, and enjoy every spoonful!
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