Warm Meals Recipe

Prep chicken and vegetables

Trim excess fat from the chicken thighs and cut into 1- to 1.5-inch pieces. Pat chicken dry and season lightly with 1/2 tsp salt and 1/2 tsp black pepper. Dice the onion, slice carrots and celery, cube the potato, and mince the garlic.

Brown the chicken

In a large heavy-bottomed pot or Dutch oven, heat 2 tbs olive oil over medium-high heat until shimmering. Add the chicken pieces in a single layer (work in batches if needed) and brown 2–3 minutes per side until lightly golden but not cooked through. Remove chicken to a plate and set aside.

Sweat aromatics

Reduce heat to medium. Add the diced onion to the pot and cook 4–5 minutes until softened and translucent. Add the carrots and celery and cook 3 minutes more. Stir in the minced garlic and cook 30–45 seconds until fragrant.

Build the stew base

Stir in 1 tbs tomato paste and 1 tbs flour; cook 1 minute, stirring constantly, to remove raw flour taste. Add the canned diced tomatoes (with juices) and scrape any browned bits from the bottom of the pot with a wooden spoon.

Add liquids and seasonings

Pour in 4 cups chicken stock, then add the cubed potato, thyme, bay leaf, remaining 1/2 tsp salt, and remaining 1/2 tsp black pepper. Return the browned chicken (and any juices) to the pot and bring to a gentle simmer over medium heat.

Simmer until tender

Lower heat to maintain a gentle simmer, cover partially with a lid, and cook 25–30 minutes until the chicken is cooked through and vegetables (especially potatoes and carrots) are tender when pierced with a fork. Stir occasionally to prevent sticking.

Finish and thicken

Remove and discard the bay leaf. Stir in 1 cup frozen peas and cook 2–3 minutes until heated through. Taste and adjust seasoning with more salt and pepper if needed. If you prefer a thicker stew, simmer uncovered for 5–7 minutes to reduce, or mash a few potato cubes against the side of the pot to naturally thicken the broth.

Serve

Ladle the stew into bowls. Sprinkle with 2 tbs chopped parsley (optional) or garnish with chives. Serve hot alongside mashed potatoes or crusty bread.

Cook potatoes

Place 1 lb cubed russet potatoes in a medium pot and cover with cold water by 1 inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook 12–15 minutes until potatoes are fork-tender.

Drain and dry

Drain the potatoes in a colander and return them to the hot pot. Shake pot gently over low heat for 30–60 seconds to evaporate excess moisture — this yields fluffier mash.

Mash and season

Add 2 tbs unsalted butter, 1 cup warm milk, 1 tsp salt, and 1/2 tsp black pepper to the potatoes. Mash with a potato masher or use a ricer to your preferred consistency. Taste and adjust salt or milk for creaminess.

Keep warm and serve

Keep mashed potatoes covered and warm until ready to serve alongside the stew. Sprinkle optional chopped chives or parsley over the top if desired.

Scatter extra chopped chives or parsley over both stew and mashed potatoes for color and fresh flavor right before serving.