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Citrus-Infused Chicken and Vegetable Stew

This chicken and vegetable stew features tender pieces of chicken simmered with hearty root vegetables such as carrots and parsnips, all brightened with unexpected citrus zests and juices. The dish has a comforting, thick broth with vibrant flavor and a colorful, rustic appearance, showcasing a balance of richness and lively citrus notes.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Autumn
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs bone-in, skin-on chicken thighs or breasts if preferred
  • 2 large carrots peeled and sliced into rounds
  • 2 parsnips parsnips peeled and chopped
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 tablespoon citrus zest lemon or orange zest
  • 1/4 cup citrus juice lemon or orange juice
  • 4 cups chicken broth preferably low-sodium
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Sharp knife
  • Cutting board
  • Wooden spoon or spatula

Method
 

  1. Pat the chicken thighs dry and season them with salt, pepper, and dried thyme. Heat olive oil in a large Dutch oven over medium heat, then carefully add the chicken, skin side down. Sear for about 5-7 minutes until golden brown, then flip and cook for another 5 minutes. Remove the chicken and set aside.
  2. Add diced onion and minced garlic to the same pot, stirring frequently. Cook for about 3-4 minutes until the onions become translucent and fragrant, with a slight bubbling sound and a warm aroma filling the kitchen.
  3. Stir in the sliced carrots and chopped parsnips, cooking them for another 5 minutes until they start to soften and their edges develop a slight caramelized glow.
  4. Return the seared chicken to the pot, nestling it among the vegetables. Pour in the chicken broth, then sprinkle the citrus zest over everything. Bring the mixture to a gentle simmer, then cover with a lid and reduce the heat to low.
  5. Let the stew simmer gently for about 30 minutes, allowing the chicken to become tender and the flavors to meld. The broth should thicken slightly and the vegetables will be fork-tender.
  6. Once the chicken is cooked through, remove the lid, add the citrus juice, and stir well. Taste and adjust seasoning with additional salt, pepper, or extra citrus juice for brightness as desired.

Notes

For extra brightness, sprinkle fresh herbs like parsley or thyme before serving. Serve hot with crusty bread for a cozy autumn meal.