| Prep: 30 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 20g | 5g | 15g |
| sugars | fibre | protein | salt |
| 6g | 3g | 30g | 1g |
When I prepare a dish like the Classic Chicken and Vegetable Stew with Cicely, I feel a connection to both my coastal Seattle roots and my Japanese heritage. This is where the Pacific Northwest meets East Asia in a beautiful symphony of flavor. I am thrilled to share this creative spin on a comfort food favorite. With wholesome ingredients and a delicate layering of flavors, this meal is not merely satisfying to the palate, but enriching to the body as well.
The Health Benefits
Not only is this recipe a gastronomical delight, it is also teeming with nutrients. Simmered in a warm chicken broth, the stew incorporates boneless chicken thighs for high-quality protein and vegetables such as onions, carrots, and celery for a good dose of fiber and antioxidants. The garlic and cicely, a sweet-scented perennial plant native to Europe, adds an aromatic undertone while providing beneficial plant compounds that are linked to a range of health benefits such as improved heart health and a strengthened immune system. As a bonus, the bright green peas are a powerhouse of plant-based protein and various vitamins.
A Flavorful Stew With Global Roots
Despite being rivaled to a traditional English Chicken and Vegetable Stew, the Classic Chicken and Vegetable Stew with Cicely harbors an international essence. With a blend of earthy, fresh, and savory flavors, this dish is like a love letter to the kitchens of both the Pacific Northwest and the land of the rising sun.
The use of cicely, though less common in East Asian cuisine, lends the stew a refreshing sweetness, while the combination of dried thyme and bay leaves contribute an earthy complexity that is reminiscent of the herb gardens back in Seattle. Meanwhile, the combination of chicken, garlic, and hearty vegetables is reminiscent of Japanese chicken soups such as “Torijiru”, which is often enjoyed during the cold season.
Different from the Asian clear soups, the Classic Chicken and Vegetable Stew with Cicely also incorporates flour to give the soup its characteristic body and richness. And then there’s the lovely green peas and fresh tomatoes that add vibrant colors to the mix, not to mention their contribution to the overall nutritional value of this delightful stew.
This comforting and hearty stew would pair beautifully with a simple side salad or a crusty piece of bread. A glass of crisp white wine would also serve as a fantastic complement for an elevated dining experience. Trust me, each spoonful is a testament to the marriage of culinary traditions that makes this stew such a universal comfort food.
What You’ll Need
- 2 lbs boneless chicken thighs
- 1 cup chopped onions
- 1 cup chopped carrots
- 1 cup chopped celery
- 3 cloves of garlic, minced
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 1 tablespoon chopped fresh cicely
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 6 cups of chicken broth
- 1 cup green peas
- 2 tablespoons of olive oil
- 1 cup chopped fresh tomatoes
- 2 tablespoons all-purpose flour
- 1/4 cup water
Method
Step One
In a large pot, heat the olive oil over medium heat. Add the chicken thighs and cook until browned on all sides. Remove the chicken from the pot and set aside.
Step Two
In the same pot, add the chopped onions, carrots, and celery. Cook until the vegetables are softened. Add the minced garlic and continue cooking for another minute.
Step Three
Add the bay leaves, dried thyme, chopped fresh cicely, salt, and ground black pepper to the pot. Stir well to combine the ingredients.
Step Four
Return the chicken to the pot. Stir in the chicken broth. Bring the pot to a boil, then reduce heat and let it simmer for about 30 minutes.
Step Five
While the stew is simmering, mix the all-purpose flour and the water in a separate bowl until there are no lumps. This will create a thickening agent for the stew.
Step Six
Slowly stir in the flour mixture into the simmering stew, stirring continuously to prevent lumps. Let the stew simmer for another 15 minutes until it thickens.
Step Seven
Stir in the green peas and chopped fresh tomatoes. Cook for another 5 minutes.
Step Eight
Taste and adjust the seasoning of the stew if necessary. Remove the bay leaves before serving. Enjoy your classic chicken and vegetable stew with cicely while it’s hot!
