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Why You'll Love This batch cook garlic and herb chicken stew for family meal prep
- Easy to Make: This recipe is simple to prepare and requires minimal effort, making it perfect for busy families.
- Customizable: You can adjust the ingredients to suit your family's tastes and dietary needs.
- Cost-Effective: This recipe makes a large batch of stew that can be reheated for multiple meals, saving you time and money.
- Nutritious: This stew is packed with protein, vitamins, and minerals, making it a healthy option for your family.
- Freezer-Friendly: You can freeze this stew for up to 3 months, making it perfect for meal prep.
- Delicious: The combination of garlic, herbs, and chicken creates a rich, savory flavor that your family will love.
- Perfect for Large Crowds: This recipe makes a large batch of stew that's perfect for feeding a crowd.
- Make-Ahead: You can prepare this recipe up to 2 days in advance, making it perfect for busy families.
Ingredient Breakdown
The key ingredients in this recipe are chicken breast or thighs, garlic, fresh herbs (such as thyme, rosemary, and parsley), onions, carrots, potatoes, chicken broth, and olive oil. Each of these ingredients plays a crucial role in creating the rich, savory flavor of the stew. The chicken provides protein, while the garlic and herbs add depth and aroma. The onions, carrots, and potatoes add natural sweetness and texture, while the chicken broth and olive oil help to create a rich, velvety sauce.
How to Make batch cook garlic and herb chicken stew for family meal prep
Chop the onions, carrots, and potatoes into bite-sized pieces. Mince the garlic and chop the fresh herbs.
Heat the olive oil in a large Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes.
Reduce the heat to medium and add the chopped onions to the pot. Cook until they are softened and translucent, about 5 minutes.
Add the minced garlic and chopped herbs to the pot and cook for 1-2 minutes, until fragrant.
Add the chopped carrots and potatoes, chicken broth, and browned chicken back to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 30-40 minutes, or until the chicken is cooked through and the vegetables are tender.
Season the stew with salt and pepper to taste, then serve hot, garnished with fresh herbs, if desired.
Tips for Perfect Results
Fresh herbs have a more vibrant flavor and aroma than dried herbs, so try to use them whenever possible.
Cook the chicken until it reaches an internal temperature of 165°F, then remove it from the pot to prevent overcooking.
Let the stew rest for 10-15 minutes before serving to allow the flavors to meld together and the meat to relax.
Try adding different spices, such as paprika or cumin, to give the stew a unique flavor.
Add other vegetables, such as bell peppers or zucchini, to the stew to increase the nutrient density and flavor.
Common Mistakes to Avoid
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Not Browning the Chicken: Failing to brown the chicken can result in a lack of flavor and texture in the stew.
Fix: Make sure to brown the chicken on all sides before adding the vegetables and broth.
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Overcooking the Vegetables: Overcooking the vegetables can make them mushy and unappetizing.
Fix: Check the vegetables regularly and remove them from the pot when they are tender but still crisp.
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Not Seasoning the Stew: Failing to season the stew can result in a bland, unappetizing flavor.
Fix: Season the stew with salt, pepper, and any other desired herbs or spices to bring out the flavors.
Variations & Substitutions
Replace the chicken with additional vegetables, such as mushrooms or eggplant, and use vegetable broth instead of chicken broth.
Replace the all-purpose flour with gluten-free flour and use gluten-free broth to make the stew gluten-free.
Add diced jalapenos or red pepper flakes to the stew to give it a spicy kick.
Use low-sodium broth and reduce the amount of salt added to the stew to make it low-sodium.
Storage & Make-Ahead
The stew can be stored at room temperature for up to 2 hours. After 2 hours, it should be refrigerated or frozen to prevent bacterial growth.
The stew can be stored in the refrigerator for up to 3 days. Reheat it to an internal temperature of 165°F before serving.
The stew can be frozen for up to 3 months. Thaw it overnight in the refrigerator or reheat it from frozen in the microwave or on the stovetop.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze this recipe?
Yes, you can freeze this recipe for up to 3 months. Thaw it overnight in the refrigerator or reheat it from frozen in the microwave or on the stovetop.
What type of chicken is best for this recipe?
You can use either chicken breast or thighs for this recipe. Chicken breast will result in a leaner, more tender stew, while chicken thighs will result in a richer, more flavorful stew.
Can I add other vegetables to this recipe?
Yes, you can add other vegetables to this recipe, such as bell peppers, zucchini, or mushrooms. Just be sure to adjust the cooking time accordingly.
Is this recipe gluten-free?
This recipe is not gluten-free, as it contains all-purpose flour. However, you can easily make it gluten-free by substituting the flour with gluten-free flour and using gluten-free broth.
Can I make this recipe in a slow cooker?
Yes, you can make this recipe in a slow cooker. Brown the chicken and cook the vegetables in a skillet, then transfer everything to the slow cooker and cook on low for 6-8 hours.
batch cook garlic and herb chicken stew for family meal prep
Ingredients
- 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 2 medium carrots, peeled and chopped
- 2 stalks celery, chopped
- 1 cup chicken broth
- 1/2 cup white wine (optional)
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Step 1: Prepare the ingredients. Chop the onion, carrots, and celery. Mince the garlic and chop the fresh parsley. Cut the chicken into 1-inch pieces and season with salt, pepper, and thyme.
- Step 2: Heat the oil in a large pot. Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the chopped onion and cook until it's translucent, about 5 minutes.
- Step 3: Add the garlic and cook for 1 minute. Add the minced garlic and cook for 1 minute, until fragrant.
- Step 4: Add the chicken and cook until browned. Add the chicken to the pot and cook until it's browned on all sides, about 5-7 minutes.
- Step 5: Add the carrots and celery and cook for 5 minutes. Add the chopped carrots and celery to the pot and cook for 5 minutes, until they start to soften.
- Step 6: Add the chicken broth and wine (if using). Pour in the chicken broth and white wine (if using) and bring the mixture to a boil.
- Step 7: Reduce heat and simmer. Reduce the heat to low and simmer the stew for 20-25 minutes, until the chicken is cooked through and the vegetables are tender.
- Step 8: Season and serve. Season the stew with salt and pepper to taste. Serve hot, garnished with chopped fresh parsley.
Recipe Notes
- Storage tip: Cool the stew to room temperature, then refrigerate or freeze for later use.
- Make ahead: Prepare the stew up to a day in advance and refrigerate or freeze until ready to serve.
- Substitution: Swap the chicken breast for thighs or a combination of both.
- Pro tip: Use high-quality chicken broth for the best flavor.
- Variation: Add other vegetables like diced bell peppers or sliced mushrooms to the stew.
- Leftovers: Use leftover stew to make a delicious chicken salad or soup.
