PAA1: What is chicken stew traduction?

"Chicken stew traduction" typically refers to the translation of chicken stew recipes or descriptions across languages or cultures. In culinary terms, this may reflect how different regions interpret or translate the dish based on local ingredients. For example, a French "ragout de poulet" may closely resemble a hearty chicken and vegetable stew but with wine or regional herbs.

PAA2: Can I make slow cooker chicken stew with raw chicken?

Yes, you can absolutely make slow cooker chicken stew using raw chicken. Place boneless, skinless chicken thighs or breasts directly into the slow cooker along with your vegetables and broth. Let it cook on low for 6–7 hours or on high for 3–4 hours. The chicken will cook thoroughly and become tender enough to shred before serving—just like in our hearty chicken and vegetable stew recipe .

PAA3: What cut of chicken is best for chicken leg stew?

Chicken leg stew traditionally uses bone-in, skin-on chicken legs or thighs for a richer flavor. The bones enhance the stew’s depth while the dark meat stays juicy throughout long cooking times. However, for a lighter and leaner version like our hearty chicken and vegetable stew , boneless, skinless thighs or breast are perfect.

PAA4: How is chicken soup different from beef stew?

Chicken soup tends to be lighter, brothy, and often includes noodles or rice. In contrast, beef stew is heartier, richer, and typically uses red meat, wine, and a thicker gravy base. Our hearty chicken and vegetable stew falls somewhere in the middle—more filling than soup but lighter than beef stew. If you love chicken soup recette from French or Caribbean roots, you’ll appreciate this recipe’s rustic simplicity and wholesome ingredients.

Hearty Chicken and Vegetable Stew Recipe – 1 Comforting Dish You’ll Absolutely Love!

Name: Hearty Chicken and Vegetable Stew Recipe – 1 Comforting Dish You’ll Absolutely Love!
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1.5 lbs boneless, skinless chicken thighs or breasts, cut into chunks; 2 tablespoons olive oil; 1 medium onion, diced; 3 garlic cloves, minced; 3 carrots, sliced; 3 celery stalks, sliced; 2 medium potatoes, peeled and cubed; 1 cup green beans, trimmed and cut into 1-inch pieces; 6 cups low-sodium chicken broth; 1 tablespoon tomato paste (optional for depth); 1 teaspoon dried thyme; 1/2 teaspoon dried rosemary; 1 bay leaf; Salt and pepper, to taste; 2 tablespoons chopped fresh parsley (for garnish)

Description

Hearty Chicken and Vegetable Stew is a soul-warming one-pot meal packed with tender chunks of chicken, carrots, potatoes, and green beans all simmered in a savory herb-infused broth. It’s rustic, filling, and perfect for cold evenings or meal prepping ahead of time.

Ingredients

Scale

1.5 lbs boneless, skinless chicken thighs or breasts, cut into chunks
2 tablespoons olive oil
1 medium onion, diced
3 garlic cloves, minced
3 carrots, sliced
3 celery stalks, sliced
2 medium potatoes, peeled and cubed
1 cup green beans, trimmed and cut into 1-inch pieces
6 cups low-sodium chicken broth
1 tablespoon tomato paste (optional for depth)
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 bay leaf
Salt and pepper, to taste
2 tablespoons chopped fresh parsley (for garnish)

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Instructions

Heat olive oil in a large pot over medium-high heat. Add chicken and season with salt and pepper. Sear until lightly browned, about 4–5 minutes. Remove and set aside.
In the same pot, add onion, carrots, and celery. Cook 5–7 minutes until softened. Stir in garlic and cook 1 minute more.
Add tomato paste (if using), potatoes, green beans, thyme, rosemary, and bay leaf. Return chicken to the pot.
Pour in chicken broth, stir, and bring to a boil. Reduce heat, cover, and simmer for 30–35 minutes or until chicken is cooked through and vegetables are tender.
Taste and adjust salt and pepper. Remove bay leaf. Garnish with fresh parsley and serve hot.

Notes

Use a mix of root vegetables like parsnips or turnips for extra depth.
Thighs offer more flavor, but breasts work well for a leaner version.
For thicker stew, mash a few potatoes in the pot before serving.
This stew stores beautifully and tastes even better the next day!

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 5g
Sodium: 470mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 4g
Protein: 28g
Cholesterol: 85mg