Description
A hearty and warming stew perfect for cold weather, featuring tender chicken and sweet pumpkin.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups chicken broth
- 1 (15 ounce) can pumpkin puree
- 1 cup diced carrots
- 1 cup diced celery
- 1/2 cup heavy cream (optional)
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from pot and set aside.
- Add onion to the pot and cook until softened, about 5 minutes. Add garlic, thyme, and rosemary and cook for 1 minute more until fragrant.
- Return chicken to the pot. Stir in salt and pepper.
- Pour in chicken broth and pumpkin puree. Add carrots and celery. Bring to a boil, then reduce heat and simmer, covered, for 20-25 minutes, or until vegetables are tender.
- Stir in heavy cream, if using. Heat through but do not boil.
- Serve hot, garnished with fresh parsley.
Notes
- For a thicker stew, you can mash some of the cooked pumpkin against the side of the pot.
- If you don’t have pumpkin puree, you can use 1.5 cups of cubed fresh pumpkin.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 12g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 100mg
Keywords: chicken stew, pumpkin stew, winter stew, comfort food, hearty meal, easy recipe