Stew vegetables braise with chicken thighs
A one-pan braise that turns this shelf-stable vegetable mix into the foundation of dinner. Chicken thighs stay tender in the gentle heat while the vegetables soften into a sauce. Twenty-five minutes of hands-on time, start to finish.
About 970 calories a serving, 98 g protein, 27 g carbohydrate, 51 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 1.5 pounds chicken thighs, bone-in skin-on
From your shelf
- one 16 oz package stew vegetables potatoes, carrots, onions, celery
Staples
- 2 tablespoons oil
- to taste salt
- to taste pepper
- 2 cloves garlic
- Pat two chicken thighs dry with paper towels and season all over with salt and pepper. Heat 2 tablespoons oil in a large pot or Dutch oven over medium-high heat. When it shimmers, lay the thighs skin-side down and cook until the skin browns, about 5 minutes.
- Flip the thighs and cook for another 2 minutes. Transfer them to a plate and pour off all but 1 tablespoon of fat.
- Add the entire 16 oz package of stew vegetables and 2 minced garlic cloves to the pot and stir over medium heat until fragrant, about 1 minute.
- Return the chicken thighs to the pot, nestling them among the vegetables. Add 1 cup water and bring to a simmer. Cover and cook until the chicken is tender and cooked through, about 15 minutes.
- Uncover the pot and simmer until the liquid reduces by half and the vegetables break down into a loose sauce, about 5 minutes. Taste and adjust salt and pepper.
Note Swap boneless chicken breasts if you prefer, but reduce cooking time to 12 minutes covered. Leftovers keep three days in the fridge and rewarm gently on the stovetop. Serve in bowls with crusty bread to soak the pan sauce.
On the label
POTATOES, CARROTS, ONIONS, CELERY.
Signature Select, frozen vegetables, serving 85 g, package 16 oz/1 lbs/454 g. Ingredients as printed on the label.
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Cooks as carrots, celery, onions. Half of it left? Use up the carrots.