Best 2 Spring Thyme Chicken Stew Recipes

Indulge in the tantalizing flavors of spring with our delectable Spring Thyme Chicken Stew recipe. This dish is a harmonious blend of tender chicken, fresh thyme, and an array of vibrant vegetables, simmered to perfection in a rich and savory broth. The chicken is succulent and falls apart easily, while the vegetables retain a delightful crunch, creating a symphony of textures. As the stew gently bubbles away, the kitchen is filled with an enticing aroma that will have your taste buds dancing in anticipation. This recipe is not only a culinary delight but also a visual masterpiece, with the vibrant colors of the vegetables adding a pop of cheer to your dinner table. Prepare to embark on a culinary journey that will awaken your senses and leave you craving more.

In addition to the Spring Thyme Chicken Stew, this comprehensive article also features a collection of other equally enticing recipes, ensuring that you have a variety of culinary adventures to explore. You'll find recipes for hearty and flavorful stews, comforting soups, and delectable chicken dishes, all infused with the vibrant flavors of springtime. Whether you're a seasoned cook or just starting your culinary journey, this article has something to offer everyone. So, gather your ingredients, prepare your taste buds, and let's embark on a culinary expedition that will make your taste buds sing!

Here are our top 2 tried and tested recipes!

SPRING-THYME CHICKEN STEW

Spring-Thyme Chicken Stew image

During a long winter (and spring), my husband and I were in need of something warm, comforting and bright. This chicken was the perfect thing. It fills the house with the smell of home when Mom would make chicken soup, with a little something extra. -Amy Chase, Vanderhoof, British Columbia

Provided by Taste of Home

Categories Dinner

Time 7h15m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1 pound small red potatoes, halved
1 large onion, finely chopped
3/4 cup shredded carrots
3 tablespoons all-purpose flour
6 garlic cloves, minced
2 teaspoons grated lemon zest
2 teaspoons dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds boneless skinless chicken thighs, halved
2 cups reduced-sodium chicken broth
2 bay leaves
2 tablespoons minced fresh parsley

Steps:

Place potatoes, onion and carrots in a 3-qt. slow cooker. Sprinkle with flour, garlic, lemon zest, thyme, salt and pepper; toss to coat. Place chicken over top. Add broth and bay leaves., Cook, covered, on low 7-9 hours or until chicken and vegetables are tender. Remove bay leaves. Sprinkle servings with parsley.

Nutrition Facts : Calories 395 calories, Fat 13g fat (3g saturated fat), Cholesterol 113mg cholesterol, Sodium 707mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 4g fiber), Protein 37g protein. Diabetic Exchanges

PRESSURE-COOKER SPRING-THYME CHICKEN STEW

Pressure-Cooker Spring-Thyme Chicken Stew image

During a long winter (and spring), we were in need of something warm, comforting and bright. This stew always reminds me of the days Mom would make her chicken soup for me. -Amy Chase, Vanderhoof, British Columbia

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1 pound small red potatoes, halved
1 large onion, finely chopped
3/4 cup shredded carrots
6 garlic cloves, minced
2 teaspoons grated lemon zest
2 teaspoons dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
2 cups reduced-sodium chicken broth, divided
2 bay leaves
3 tablespoons all-purpose flour
2 tablespoons minced fresh parsley

Steps:

Place potatoes, onion and carrots in a 6-qt. electric pressure cooker. Top with garlic, lemon zest, thyme, salt and pepper. Place chicken over top. Add 1-3/4 cups broth and bay leaves., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Quick-release pressure. Press cancel. A thermometer inserted in chicken should read at least 170°. , Remove chicken; keep warm. Discard bay leaves. In a small bowl, mix flour and remaining 1/4 cup broth until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until slightly thickened, 1-2 minutes. Return chicken to pressure cooker; heat through. Sprinkle servings with parsley.

Nutrition Facts : Calories 389 calories, Fat 13g fat (3g saturated fat), Cholesterol 113mg cholesterol, Sodium 699mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 4g fiber), Protein 37g protein. Diabetic Exchanges

Tips:

Use fresh thyme: Fresh thyme has a more intense flavor than dried thyme, so it's best to use it if you can. If you don't have fresh thyme, you can use 1 teaspoon of dried thyme instead.
Don't overcrowd the pan: When searing the chicken, don't overcrowd the pan. This will prevent the chicken from cooking evenly and will make it more likely to stick to the pan.
Cook the chicken until it's golden brown: When searing the chicken, cook it until it's golden brown on all sides. This will help to develop the flavor of the chicken and will also help to prevent it from drying out.
Use a good quality white wine: The white wine that you use in this recipe should be a good quality wine that you would enjoy drinking. A dry white wine, such as a Sauvignon Blanc or Pinot Grigio, is a good choice.
Simmer the stew until the chicken is cooked through: Simmer the stew until the chicken is cooked through and the vegetables are tender. This will usually take about 30 minutes.
Serve the stew with mashed potatoes or rice: This stew is delicious served with mashed potatoes or rice. You can also serve it with a side of crusty bread.

Conclusion:

This spring thyme chicken stew is a delicious and easy-to-make dish that's perfect for a weeknight meal. The chicken is cooked in a flavorful white wine sauce with fresh thyme, carrots, and potatoes. The stew is hearty and comforting, and it's sure to be a hit with your family and friends.