Braised Chicken Stew with Seasonal Vegetables

Serves 4 – 6


  • 1 whole 4 lb. chicken, skinned and divided into 8
  • 1 tsp. salt, plus some for seasoning
  • Fresh cracked pepper
  • 2 tbsp. grapeseed oil
  • 1 onion
  • 1 leek
  • 3 garlic cloves, minced
  • 2 cups chicken or vegetable stock
  • 2 cups water
  • 2 tsp. dried rosemary
  • 2 celery stalks, diced
  • 3 large carrots, peeled and sliced
  • 4 small potatoes
  • 2 zucchinis, chopped 1/2″ sliced
  • 1 fennel bulb, cut into 8
  • 4 tsp. fresh dill, chipped

Salt and pepper the chicken, then set aside. In a large soup pot, heat the grapeseed oil over medium-high.  Add onion and cook for about 3 minutes until it becomes translucent.  Then add leek, cooking for an additional 2 minutes.  Add the garlic, cook for an additional 30 seconds. Push these ingredients to once side of the pot and decrease heat to medium.  Working with as much as you can fit into the pot at one time, place chicken pieces into the pot for 2-3 minutes, until golden. Keep cooking chicken pieces like this until all 8 have been browned.  Then place all 8 pieces into the pot with cooked onion, leek and garlic.  Now add stock and water, also increasing heat to high to bring to a boil.  Add the 1 tsp of salt and rosemary.  Reduce heat to a simmer, cover and cook for 30 minutes.  Stir occasionally.  At this point, add the celery, carrots, and potatoes.  Stir in zucchini and fennel, cover, and cook for an additional 10 minutes.  Check chicken, as it should be cooked through.  Serve with dill to garnish.

Adapted from Simply Fresh by Jeff Morgan, p. 155


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