Emulsifier Free Chicken and Vegetable Stew
Total time1 hr 10 min
Prep time20 min
Cook time50 min
4.5(4)
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Learn more āIngredients
4 servings
- 2 tbsp olive oil
- 1 Ā½ lb bone-in, skin-on chicken thighs (about 4 thighs)
- 1 tsp salt, divided
- Ā½ tsp black pepper
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and cut into 1-inch pieces
- 3 stalks celery, cut into 1-inch pieces
- 2 medium zucchini, cut into 1-inch pieces
- 1 can (14 oz) diced tomatoes, no salt added
- 4 cups chicken bone broth
- 1 tbsp apple cider vinegar
- 1 tsp dried thyme
- 1 tsp dried oregano
- Ā½ tsp ground turmeric
- 2 cups baby spinach, loosely packed
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Pat the chicken thighs dry and season all over with 1/2 tsp of the salt and the black pepper. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
- 2
Add the chicken thighs skin-side down and sear undisturbed for 5ā6 minutes, until the skin is deep golden and releases easily from the pot. Flip and sear the second side for 3 minutes, then transfer the chicken to a plate. Leave the rendered fat in the pot.
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