Chicken Vegetable Recipe

Prepare chicken

Pat the chicken thighs dry and cut into 1 to 1.5-inch pieces. Season lightly with 1/2 tsp of the kosher salt and 1/4 tsp of the black pepper.

Brown chicken

Heat 1 tbs olive oil in a large pot or Dutch oven over medium-high heat. When shimmering, add the chicken pieces in a single layer and brown 2 minutes per side until lightly golden (they will finish cooking in the broth). Remove chicken to a plate and set aside.

Add broth

Pour 6 cups chicken broth into the pot and scrape up any browned bits from the bottom with a spoon. Bring broth to a gentle simmer over medium heat.

Prep vegetables

Peel and dice the onion into medium dice (about 1/2 inch). Peel and slice carrots into 1/4-inch rounds. Trim and slice celery into 1/4-inch pieces. Peel and cut the potato into 1/2-inch cubes. Trim and cut green beans into 1-inch pieces. Mince the garlic.

Sauté aromatics

In a separate skillet (or after removing the chicken if the pot is large enough), add a small drizzle of olive oil over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the onion is translucent and vegetables begin to soften, about 5 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Combine with broth

Transfer the sautéed vegetables to the simmering broth. Add the potato cubes and green beans. Return the browned chicken and any accumulated juices to the pot. Add the thyme sprigs and bay leaf.

Simmer

Reduce heat to medium-low and simmer gently until chicken is cooked through and vegetables are tender, about 15–20 minutes. Stir occasionally and skim any foam from the surface.

Add peas

Stir in the frozen peas in the last 2–3 minutes of cooking to heat through without overcooking.

Taste the broth and add the remaining 1/2 tsp kosher salt and 3/4 tsp black pepper as needed. Remove and discard the thyme sprigs and bay leaf.

Stir in chopped parsley and 1 tsp lemon juice right before serving to brighten flavors. Adjust seasoning to taste.