Name: Hearty Roasted Vegetable and Chicken Stew Recipe
Prep time: 50 min
Cook time: 25 min
Total time: 1 h 15 min
Yield: 6
Cuisine: American
Ingredients: 8 oz baby bella mushrooms; 4 Large Carrots; 1½ lbs yukon gold potatoes; 5 tbsp olive oil; 1½ tsp kosher salt; 1½ tsp freshly ground black pepper; ½ tsp harissa powder; 4 chicken thighs; ¼ cup all-purpose flour; ½ large yellow onion; 3 cloves large garlic; ½ tsp cumin; 1 tsp turmeric; ⅓ cup White Wine; 6 cups chicken stock; 2 bay leaves; 3 large kale leaves

This hearty roasted vegetable and chicken stew is the perfect comfort meal for chilly evenings. Packed with flavors and nutritious ingredients, it offers a delicious balance of tender chicken and roasted vegetables, all simmered in a rich and warming broth.

Photos of Hearty Roasted Vegetable and Chicken Stew Recipe

While most of the ingredients in this stew are common, you might need to grab some specialty items like harissa powder and bay leaves. Harissa powder adds a spicy kick, and bay leaves infuse the stew with deep, aromatic flavors.

Ingredients For Hearty Roasted Vegetable And Chicken Stew

Baby bella mushrooms: Tender and flavorful mushrooms that add a meaty texture to the stew.

Carrots: Sweet and earthy, these root vegetables provide a natural sweetness.

Yukon gold potatoes: Creamy potatoes that hold their shape well when cooked.

Olive oil: A healthy oil used for roasting and sautéing the ingredients.

Kosher salt: Enhances the flavors of the dish.

Freshly ground black pepper: Adds a hint of heat and depth.

Harissa powder: A North African spice mix that brings a subtle heat and depth of flavor.

Chicken thighs: Juicy and flavorful, perfect for shredding into the stew.

All-purpose flour: Helps thicken the stew base.

Yellow onion: Adds sweetness and depth to the stew.

Garlic: Provides a pungent, aromatic flavor.

Cumin: Adds a warm, earthy flavor.

Turmeric: Gives the stew a vibrant color and subtle bitterness.

White wine: Deglazes the pan and adds complexity to the broth.

Chicken stock: Forms the rich, savory base of the stew.

Bay leaves: Infuse the broth with a deep, herbal aroma.

Kale: Adds a hearty, nutritious green to the stew.

One reader, Eda Deluca says:

This hearty roasted vegetable and chicken stew is a game-changer! The flavors meld beautifully, and the roasted veggies add a delightful depth. Perfect for a cozy night in. Highly recommend!

Eda Deluca

Key Techniques for Making a Flavorful Stew

How to trim chicken: Remove excess fat and skin from the chicken thighs using a sharp knife. How to make a roux: Combine flour with fat (in this case, chicken fat) and cook while stirring continuously until it forms a golden paste. How to use an immersion blender: Submerge the immersion blender into the pot and blend the vegetables until smooth. How to shred chicken: Use two forks to pull the cooked chicken apart into bite-sized pieces.

How To Make Hearty Roasted Vegetable and Chicken Stew

Have a satisfying spoonful of this hearty and rich chicken stew cooked with mushrooms, carrots, and potatoes, well-spiced to warm you up on cold days.

Preparation: 50 minutes

Cooking: 25 minutes

Total: 1 hour 15 minutes

Serves:

Ingredients

8ozbaby bella mushrooms,quartered
4large carrots,peeled, cut into ½-inch thick rounds
1½lbsyukon gold potatoes,(about 5 medium sized potatoes) cubed
5tbspolive oil,divided
1½tspkosher salt,divided
1½tspfreshly ground black pepper,divided
½tspharissa powder
4chicken thighs,(about 1½ lbs) skin on, bone-in
¼cupall-purpose flour
½large yellow onion,chopped
3cloveslarge garlic,minced
½tspcumin,ground
1tspturmeric,ground
⅓cupwhite wine
6cupschicken stock,(48 oz)
2bay leaves
3largekale leaves,any variety, stripped from the stem, torn

Instructions

Preheat the oven to 425 degrees F.
Spread the chopped mushrooms, carrots, and potatoes on a baking sheet in three separate rows, keeping each vegetable separate from the others.
Drizzle 3 tablespoons of olive oil over the vegetables, then sprinkle with ¾ teaspoon of salt, ¾ teaspoon freshly ground pepper, and ½ teaspoon harissa.
Toss each individual row to coat.
Roast the veggies in the oven for 20 to 25 minutes. When fork-tender, set them aside while you finish the soup base.
While the vegetables roast, cook the chicken and begin assembling the stew.
Heat 2 tablespoons of oil in a Dutch oven or large heavy-bottomed soup pot set over medium heat.
Trim the chicken of excess fat and skin.
Sprinkle 4 four chicken thighs with ¾ teaspoon of salt and ¾ teaspoon of freshly ground pepper.
Once the oil begins to shimmer, add the thighs, skin side down.
Cook the thighs for 7 minutes, until the skin has a nice golden brown color.
Flip the chicken and cook for another 5 minutes. A few bits of the skin may stick to the pan when you flip. (That’s okay.)
After cooking, the skin should be crisp and golden, and there should be about a ¼ cup of fat in the pan. The chicken will not be completely cooked, which is okay.
Transfer it to a plate.
Sprinkle ¼ cup of all-purpose flour over the chicken fat.
Use a sturdy wooden spoon to stir continuously and scrape the brown bits (the fond) off the bottom of the pan.
Continue cooking for about 6 minutes until the color deepens and it looks like a golden paste.
Add the chopped onion, minced garlic, turmeric, and cumin to the pan with the roux.
Continue to stir and scrape the bottom of the pan. The roux will get crumbly, and the color will continue to deepen.
Keep stirring and scraping the bottom of the pan for about 5 minutes until the onions are cooked through.
Slowly add ⅓ cup of white wine, scraping the bottom of the pan to release any brown bits, and stir for another minute.
Slowly pour in the stock while stirring.
Add the bay leaves and bring to a gentle simmer.
Remove the skin from the chicken thighs and discard.
Add the thighs to the pot of the simmering stock.
Cover with a lid, but leave it slightly ajar.
Continue to simmer over medium-low heat for 25 minutes, stirring occasionally. Don’t let it boil.
Use tongs to remove bay leaves and chicken from the pot and transfer to a plate.
Add half of the roasted potatoes and ½ of the carrots to the pot (reserve the mushrooms).
Use an immersion blender to puree the vegetables into the soup.
After pureeing, add the remaining vegetables, including all of the mushrooms, and let them warm through.
When the chicken has cooled enough to handle, use two forks to shred it into bite-sized pieces.
Discard the bones. Add the chicken back to the pot.
Stir in the kale. Let everything warm through over low heat for a couple of minutes and make sure the kale is wilted.
To serve, ladle into bowls and serve with fresh crusty bread.

Recipe Notes

There’s no need to brown the veggies too much for this recipe. The colors should stay vibrant.
Leftovers will keep in the refrigerator for about 1 week, or up to 1 month frozen.

Nutrition

Calories: 634.41kcal
Fat: 36.13g
Saturated Fat: 8.26g
Trans Fat: 0.11g
Monounsaturated Fat: 18.59g
Polyunsaturated Fat: 6.41g
Carbohydrates: 42.78g
Fiber: 5.41g
Sugar: 8.71g
Protein: 32.75g
Cholesterol: 133.29mg
Sodium: 966.93mg
Calcium: 82.02mg
Potassium: 1395.03mg
Iron: 3.73mg
Vitamin A: 496.28µg
Vitamin C: 43.39mg

Crucial Technique Tip for Perfecting This Stew Recipe

When making the roux, ensure you stir continuously and scrape the bottom of the pan to prevent burning. This process will help develop a deep, rich flavor base for your stew.

Time-Saving Tips for Preparing Hearty Roasted Vegetable and Chicken Stew

Pre-chop vegetables: Chop mushrooms, carrots, and potatoes the night before and store them in airtight containers.

Use pre-cooked chicken: Substitute raw chicken thighs with pre-cooked rotisserie chicken to skip the browning step.

Batch cook: Double the recipe and freeze half for a quick meal later.

Instant pot: Use an Instant Pot to speed up cooking the stew.

Pre-made stock: Use store-bought chicken stock to save time on making your own.

Frozen garlic and onions: Use pre-minced garlic and onions from the freezer section.

Substitute Ingredients For Hearty Roasted Vegetable and Chicken Stew Recipe

baby bella mushrooms - Substitute with cremini mushrooms: Cremini mushrooms have a similar texture and flavor profile to baby bella mushrooms, making them an excellent substitute.
large carrots - Substitute with parsnips: Parsnips have a sweet, earthy flavor that complements the other vegetables in the stew.
yukon gold potatoes - Substitute with red potatoes: Red potatoes hold their shape well during cooking and have a similar creamy texture.
olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative to olive oil.
kosher salt - Substitute with sea salt: Sea salt has a similar texture and salinity to kosher salt.
freshly ground black pepper - Substitute with white pepper: White pepper has a slightly different flavor but can be used in the same quantity.
harissa powder - Substitute with cayenne pepper: Cayenne pepper adds a similar level of heat, though it lacks the complexity of harissa.
chicken thighs - Substitute with chicken breasts: Chicken breasts are leaner and cook faster, though they may be less flavorful.
all-purpose flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent in place of flour.
yellow onion - Substitute with white onion: White onions have a similar flavor and can be used interchangeably with yellow onions.
garlic - Substitute with shallots: Shallots have a milder flavor but can add a similar aromatic quality to the stew.
cumin - Substitute with ground coriander: Ground coriander has a different flavor but can add a similar earthy note.
turmeric - Substitute with saffron: Saffron provides a similar color and a unique flavor, though it is more expensive.
white wine - Substitute with chicken broth: Chicken broth can add depth of flavor without the alcohol content.
chicken stock - Substitute with vegetable stock: Vegetable stock can be used for a lighter, vegetarian-friendly option.
bay leaves - Substitute with thyme: Thyme can add a similar aromatic quality to the stew.
kale leaves - Substitute with spinach: Spinach has a similar texture and can be used as a leafy green substitute.

Best Way to Present a Hearty Roasted Vegetable and Chicken Stew

Serve smaller portion sizes: Present the hearty roasted vegetable and chicken stew in elegant, shallow bowls to highlight the vibrant colors and textures of the roasted vegetables and shredded chicken.
Use decoration: Garnish with a drizzle of extra virgin olive oil and a sprinkle of freshly chopped parsley to add a touch of freshness and color contrast.
Layer the ingredients: Start with a base of the pureed vegetable soup, followed by a generous portion of the shredded chicken. Arrange the remaining roasted vegetables artfully on top.
Highlight textures: Ensure the crispy chicken skin is visible and adds a crunchy element to the dish. The kale should be wilted but still vibrant, providing a slight chewiness.
Use high-quality bread: Serve with a side of freshly baked, crusty artisan bread to complement the rich flavors of the stew. Slice the bread thinly and arrange it neatly on a separate plate.
Add a touch of luxury: Finish with a light sprinkle of truffle salt or a few drops of white truffle oil to elevate the dish and add an element of sophistication.
Create a balanced presentation: Ensure each bowl has an equal distribution of chicken, vegetables, and broth to provide a harmonious and balanced bite in every spoonful.
Use elegant tableware: Present the stew in high-quality, minimalist bowls that allow the colors and textures of the dish to stand out. Pair with matching utensils and a pristine white tablecloth for a refined dining experience.

Essential Kitchen Tools for Making a Delicious Stew

Oven: Used to roast the vegetables to bring out their natural sweetness and enhance their flavors.
Baking sheet: Provides a flat surface to spread out the vegetables for even roasting.
Dutch oven: A large, heavy-bottomed pot perfect for browning the chicken and simmering the stew.
Knife: Essential for chopping the vegetables and trimming the chicken.
Cutting board: A sturdy surface to safely chop and prepare ingredients.
Wooden spoon: Ideal for stirring the roux and scraping up the flavorful brown bits from the bottom of the pot.
Tongs: Useful for flipping the chicken thighs and removing them from the pot.
Measuring spoons: Necessary for accurately measuring spices and seasonings.
Measuring cups: Used to measure the white wine and chicken stock.
Immersion blender: Handy for pureeing the vegetables directly in the pot to create a smooth soup base.
Ladle: Perfect for serving the stew into bowls.
Plate: Used to hold the chicken thighs temporarily after browning.
Forks: Needed for shredding the cooked chicken into bite-sized pieces.
Peeler: Useful for peeling the carrots before chopping.
Garlic press: Convenient for mincing the garlic cloves quickly.
Mixing bowl: Handy for tossing the vegetables with olive oil and seasonings before roasting.

Proper Methods for Storing and Freezing Leftover Stew

Let the stew cool completely before storing or freezing.
Transfer the cooled stew to an airtight container or a freezer-safe bag.
If using a container, make sure to leave about an inch of space at the top to allow for expansion during freezing.
Label the container or bag with the date and contents.
Store the stew in the refrigerator for up to 4 days.
To freeze, place the container or bag in the freezer and store for up to 3 months.
When ready to eat, thaw the frozen stew in the refrigerator overnight.
Reheat the thawed stew in a pot over medium heat, stirring occasionally, until heated through.
If the stew seems too thick after reheating, add a little chicken stock or water to thin it out to your desired consistency.
Taste and adjust the seasoning if needed before serving.

How To Reheat Leftover Stew for Best Results

Reheat the stew in a Dutch oven or heavy-bottomed pot over medium-low heat, stirring occasionally, until it reaches the desired temperature. This method allows the flavors to meld together and ensures even heating throughout the dish.
For a quicker option, transfer individual portions of the stew to microwave-safe bowls and reheat in the microwave on high power for 1-2 minutes, stirring halfway through. Be careful not to overheat, as this can cause the chicken to become tough and the vegetables to turn mushy.
If you have leftover stew that has thickened up considerably in the refrigerator, add a splash of chicken stock or water while reheating to help loosen it up and restore its original consistency.
For a crispy twist, place individual portions of the stew in oven-safe bowls, top with a sprinkle of grated Parmesan cheese or a handful of panko breadcrumbs, and broil in the oven for 2-3 minutes until the top is golden brown and bubbly.
If you have a lot of leftover stew, consider repurposing it into a new dish. Shred the chicken and mix the stew with some cooked pasta or rice for a hearty and satisfying casserole. Top with shredded cheese and bake in the oven until heated through and the cheese is melted and bubbly.

Interesting Trivia About Hearty Roasted Vegetable and Chicken Stew

A random fact about this recipe is that roasting the vegetables before adding them to the stew enhances their natural sweetness and adds a depth of flavor that can't be achieved through boiling alone.

Is Making This Stew Recipe Economical for Home Cooking?

The hearty roasted vegetable and chicken stew recipe is quite cost-effective for a household. Utilizing affordable ingredients like carrots, potatoes, and chicken thighs, it maximizes flavor without breaking the bank. The use of pantry staples such as olive oil, garlic, and chicken stock further enhances its budget-friendly nature. Overall, this recipe scores a solid 8 out of 10 for cost-effectiveness. The approximate cost for a household of 4 people is around $20-$25 USD, making it an economical yet delicious option for family meals.

Is This Hearty Stew Recipe Healthy or Unhealthy?

This hearty roasted vegetable and chicken stew recipe is a nutritious and well-balanced meal. The dish is packed with a variety of vegetables, including mushrooms, carrots, potatoes, and kale, which provide essential vitamins, minerals, and fiber. The chicken thighs are a good source of lean protein, which is crucial for maintaining and repairing body tissues. The use of olive oil, a healthy fat, is another positive aspect of this recipe.

However, there are a few areas where the recipe could be improved to make it even healthier:

Reduce the amount of salt used in the recipe to lower the sodium content
Use skinless chicken thighs to decrease the overall fat content
Increase the proportion of vegetables to chicken to boost the nutrient density of the dish
Opt for whole wheat flour instead of all-purpose flour to add more fiber and nutrients
Consider using a low-sodium chicken stock to further reduce the sodium content

To make this already healthy recipe even more nutritious, you could:

Add more leafy greens, such as spinach or Swiss chard, to increase the vitamin and mineral content
Include additional herbs and spices, like rosemary or thyme, to enhance flavor without relying on salt
Serve the stew with a side of quinoa or brown rice for added fiber and complex carbohydrates
Garnish with fresh parsley or cilantro to provide an extra boost of vitamins and antioxidants

Editor's Opinion on This Comforting Stew Recipe

This hearty roasted vegetable and chicken stew recipe is a delightful blend of flavors and textures. The roasting of vegetables enhances their natural sweetness, while the harissa adds a subtle kick. The use of a roux creates a rich, velvety base, and the addition of white wine and spices like turmeric and cumin elevates the dish. Shredding the chicken ensures every bite is tender and flavorful. The final touch of kale adds a nutritious, earthy element. This stew is perfect for a cozy meal, especially when paired with fresh crusty bread.

Enhance Your Hearty Roasted Vegetable and Chicken Stew Recipe with These Unique Side Dishes:

Roasted Garlic Mashed Potatoes: Imagine a creamy, buttery side dish that perfectly complements the hearty roasted vegetable and chicken stew. The roasted garlic adds a depth of flavor that will make your taste buds dance. This comfort food is the ultimate companion to soak up every bit of that delicious stew broth.

Cranberry Walnut Salad: Add a refreshing twist to your meal with a salad that combines the tartness of cranberries and the crunch of walnuts. Tossed with mixed greens and a light vinaigrette, this side dish offers a delightful contrast to the rich and savory stew.

Parmesan Herb Breadsticks: These breadsticks are not just any breadsticks. Infused with parmesan cheese and a medley of herbs, they are the perfect side dish to dip into your stew. The crispy exterior and soft, fluffy interior make them irresistible.

Maple Glazed Brussels Sprouts: Elevate your vegetable game with these brussels sprouts that are roasted to perfection and glazed with a hint of maple syrup. The sweet and savory combination will add a burst of flavor to your meal, making it a memorable dining experience.

Apple Cinnamon Crumble: Finish your meal on a sweet note with a dessert that brings the warmth of apples and the spice of cinnamon together in a delightful crumble. This dessert is the perfect way to round off your hearty stew dinner, leaving you with a satisfied smile.

Similar Comforting Stew Recipes to Try

Creamy Chicken and Wild Rice Soup: Indulge in a comforting bowl of creamy chicken and wild rice soup. This hearty soup combines tender chicken, nutty wild rice, and a medley of vegetables in a rich, creamy broth. Perfect for a cozy night in, this dish is sure to warm your soul.

Beef and Barley Stew: Dive into a robust beef and barley stew. This savory stew features succulent chunks of beef, wholesome barley, and an array of root vegetables, all simmered together in a flavorful broth. It's a classic comfort food that's both filling and delicious.

Lentil and Vegetable Soup: Enjoy a nutritious and satisfying lentil and vegetable soup. Packed with protein-rich lentils and a colorful assortment of vegetables, this soup is both hearty and healthy. It's a perfect option for a meatless meal that doesn't skimp on flavor.

Tuscan White Bean and Sausage Stew: Savor the flavors of Italy with a Tuscan white bean and sausage stew. This rustic stew combines creamy white beans, savory Italian sausage, and a blend of herbs and vegetables. It's a delicious and comforting dish that's perfect for any time of year.

Moroccan Chickpea and Vegetable Tagine: Transport your taste buds to North Africa with a Moroccan chickpea and vegetable tagine. This aromatic stew features tender chickpeas, a variety of vegetables, and a fragrant blend of spices. Serve it over couscous for a complete and satisfying meal.

Complementary Appetizers and Desserts for This Hearty Stew

Appetizers:

Stuffed Mini Bell Peppers: Delight your guests with these vibrant stuffed mini bell peppers. Each pepper is a burst of flavor, filled with a creamy mixture of goat cheese, herbs, and a hint of lemon zest. The peppers are roasted until tender, enhancing their natural sweetness, and then garnished with a sprinkle of toasted pine nuts for a delightful crunch. Serve them warm or at room temperature for a colorful and tasty start to your meal.

Shrimp and Avocado Cucumber Bites: Create a refreshing and elegant appetizer with shrimp and avocado cucumber bites. These bite-sized delights feature succulent shrimp paired with creamy avocado and a touch of lime juice. The mixture is spooned onto crisp cucumber rounds, providing a perfect balance of textures and flavors. Garnish with a sprinkle of fresh cilantro and a dash of smoked paprika to elevate the presentation and taste. These bites are perfect for a light and refreshing start to any meal.

Desserts:

Chocolate Lava Cake: Imagine a rich, molten chocolate center encased in a delicate, cake shell. This dessert is a symphony of textures, with a crispy exterior giving way to a gooey, warm core. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream to balance the intense chocolate flavor. A sprinkle of powdered sugar and a few fresh berries add a touch of elegance and a burst of freshness.

Lemon Meringue Pie: This classic dessert features a tangy lemon curd filling nestled in a buttery, flaky crust. The crowning glory is a cloud of toasted meringue, which adds a light, airy contrast to the zesty lemon. Each bite is a perfect balance of sweet and tart, with the meringue's crisp peaks and soft interior providing a delightful textural contrast. Garnish with a few lemon zest curls for an extra touch of citrus brightness.

Why trust this Hearty Roasted Vegetable and Chicken Stew Recipe:

This hearty roasted vegetable and chicken stew recipe is a must-try for anyone seeking comfort food with a healthy twist. The combination of baby bella mushrooms, carrots, and Yukon gold potatoes roasted to perfection adds depth and flavor. The chicken thighs provide a rich and savory base, while the kale adds a nutritious touch. The use of white wine and chicken stock ensures a flavorful broth. Trust this recipe for its balanced blend of spices and wholesome ingredients, perfect for a cozy meal.

Looking to share your thoughts on this hearty roasted vegetable and chicken stew recipe? Head over to our Recipe Sharing forum section and join the discussion!

FAQ:

How do I store leftovers of the stew?

I usually let the stew cool completely, then transfer it to an airtight container. It keeps well in the fridge for about 3-4 days. You can also freeze it for up to 3 months. Just make sure to reheat it gently on the stove to avoid overcooking the chicken and veggies.

Can I use chicken breasts instead of thighs?

Sure, you can use chicken breasts if you prefer. Just keep in mind that chicken breasts tend to be less flavorful and can dry out more easily. You might want to reduce the cooking time slightly to prevent them from becoming too tough.

What can I use instead of white wine?

If you don't have white wine or prefer not to use it, you can substitute it with an equal amount of chicken stock or even water. A splash of apple cider vinegar or lemon juice can also add a bit of acidity if you like.

Can I make this stew in a slow cooker?

Yes, you can adapt this recipe for a slow cooker. After browning the chicken and making the roux on the stove, transfer everything to the slow cooker. Add the stock, bay leaves, and chicken, then cook on low for 6-8 hours or on high for 3-4 hours. Add the roasted veggies and kale in the last hour of cooking.

Is there a vegetarian version of this stew?

Absolutely! You can skip the chicken and use vegetable stock instead of chicken stock. Add more hearty vegetables like butternut squash, sweet potatoes, or chickpeas to make it more filling. The roasted veggies and spices will still give it a rich, satisfying flavor.