Thyme Chicken Thigh Stew

Ingredients

• 200 g Chicken thighs
• 70 g Carrots
• 50 g Celery
• 60 g Onion
• 10 g Garlic
• 160 g Vegetable broth
• 5 g Fresh thyme

Steps

1. Brown chicken thighs in a pot until golden.
2. Add onion, garlic, carrots, celery, and thyme to the pot.
3. Pour in vegetable broth and bring to a gentle boil.
4. Lower the flame and gently simmer until chicken hits 74 °C (74 °C (165 °F)).
5. Ladle stew into bowls and serve hot.

Per serving

97 kcal · protein 10 g · carbs 4.9 g · fat 4.1 g

Calculated from USDA FoodData Central values for the listed foods. Cooking changes weights and nutrients, so treat the figures as estimates.

Diet and allergens

Labels: gluten-free, dairy-free, egg-free, nut-free, shellfish-free, soy-free

Tags come from the ingredient foods. Check packaged ingredients for your own allergies.