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Zucchini, Potato & Chicken Stew


We've previously explored summer stews https://www.lemonpantry.com/post/summer-squash-stew , but this preparation is helpful when you don't have seasonal squash on hand, or are looking to get more protein. Yukon gold potatoes and heirloom carrots bring the sweet, while fennel fronds (the dill like leaves) bring the mint and herbal punch.


In the pictured recipe, we used really lean chicken breast tenders. Doing so, we did not sear the meat ahead of time to avoid drying out. If using skin on chicken thighs or drumsticks, feel free to sear!



Ingredients

  • Potatoes - yukon gold - about 6 baby potatoes - 1lb

  • Zucchini - 1 large - chopped into 1 inch wedges

  • Chicken - 5 chicken breast tenders, or 8oz chicken thighs, drumsticks.

  • Fennel fronds (leaves) - 3 fingers worth - chopped

  • Chicken Broth - 24 oz

  • Carrot - 1 medium size carrots - chopped

  • Onions - 1 large - chopped

  • Garlic - 1 clove - minced

  • Olive Oil

  • Salt

  • Pepper


Steps

  • In a stock pot, saute the onion, carrots, zucchini together in olive oil, salt and black pepper for about 7 minutes on medium heat. If using skin on chicken or thighs, sear the chicken at this stage as well. Remove chicken and set in refrigerator after this step.

  • Add 1 cup (16oz) of chicken broth- then add potatoes, garlic and fennel and set to medium heat and cover.

  • Periodically stir, we want to make sure we achieve 3 things- the zucchini is cooked (about 25-30 minutes), the potatoes are soft and there's the right amount of liquid when the first two are ready.

  • If the pot is running low on liquid and the zucchini and potatoes aren't cooked, add more broth. Salt at the end.

  • If there's too much liquid, remove the lid and turn up the heat to evaporate some of the liquid, or remove it with a ladle.

  • If using boneless chicken , like thighs or breast tenders, add them when the zucchini and potatoes are already done. Keep the lid covered and turn them over a few times to ensure they're cooked. 5-7 minutes.

  • If using a thicker chicken like drumsticks or bone in thighs, you'll want to add them before the stew is done, 10-15minutes ahead for thighs, 25 minutes for drumsticks.

  • Keep in mind that the stew will thicken after it's removed from the heat.






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