Description
A comforting and flavorful chicken and vegetable stew made effortlessly in a Dutch oven, perfect for family meals.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 pound chicken breast or chickpeas (for a vegetarian option), cut into pieces
- 2 cups mixed vegetables (like carrots, peas, and bell peppers)
- 1 can diced tomatoes
- 4 cups low-sodium chicken or vegetable stock
- Salt and pepper to taste
- Spices to your liking (like dried thyme or oregano)
Instructions
- Preheat your oven to 350°F (175°C).
- Heat the olive oil in your Dutch oven over medium heat.
- Add diced onion and minced garlic, cooking until softened.
- Add in the chicken or chickpeas. Brown them slightly for extra flavor.
- Stir in the mixed vegetables and canned tomatoes. Cook for about 5 minutes.
- Pour in the chicken or vegetable stock and season with salt, pepper, and your chosen herbs.
- Bring to a boil, then cover and transfer to the preheated oven.
- Bake for about 45 minutes, or until everything is tender and the flavors have melded beautifully.
Notes
Serve directly from the pot for a homely feel. Pair with crusty bread or rice.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 50mg
Keywords: Dutch oven, chicken stew, family dinner, comfort food, easy recipes