Warm up your evening with a bowl of Creamy Chicken and Vegetable Stew, where comfort food becomes gourmet!

1

Start by dicing the chicken breast into bite-sized pieces. Season with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a large pot over medium heat. Once hot, add the chicken and cook for about 5-7 minutes until browned. Remove the chicken and set aside.

2

In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion and garlic, sautéing for about 3-4 minutes until the onion is translucent.

3

Next, add the diced carrots and potatoes. Stir and cook for another 5 minutes.

4

Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer. Add the cooked chicken back into the pot along with the thyme.

5

Let the stew simmer uncovered for about 20 minutes, or until the vegetables are tender.

6

Add the broccoli into the pot and cook for an additional 5 minutes.

7

Finally, reduce the heat to low and stir in the heavy cream. Allow it to warm through for another 2-3 minutes without boiling. Taste and adjust seasoning with more salt and pepper if needed.

8

Serve hot, garnished with fresh thyme if desired.

4

• Add a splash of white wine before simmering for depth of flavor.
• Substitute or add other vegetables like peas or corn for variety.
• Top with crispy fried onions for a delicious crunch.

• For extra flavor, marinate the chicken with spices before cooking.
• Serve with crusty bread for dipping.
• Add a squeeze of lemon just before serving for brightness.

• fat: 20 grams
• protein: 30 grams
• calories: 450
• carbohydrates: 40 grams

This stew provides a balanced meal with protein from chicken, fiber from vegetables, and healthy fats from cream.

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