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Spiced Autumn Vegetable and Poultry Stew

This hearty stew features tender chunks of chicken and seasonal vegetables simmered in a fragrant broth infused with cloves and bright citrus zest. The dish develops a rich, comforting texture with a aromatic, colorful appearance that highlights the blend of spices and fresh ingredients. It is served steaming hot, with a thickened, flavorful liquid that coats each bite.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Autumn
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 1 lb bone-in chicken thighs or any preferred chicken pieces, skin-on for richer flavor
  • 2 cups chopped seasonal vegetables such as carrots, sweet potatoes, and parsnips
  • 2 cups chicken broth or vegetable broth for a lighter version
  • 1 orange orange peel and juice zest and freshly squeezed juice for brightness
  • 4 cloves whole cloves for aromatic infusion
  • 1 tablespoon olive oil for searing the chicken
  • 1 small onion finely chopped
  • 1 teaspoon ground cinnamon adds warmth and depth
  • Salt and pepper to taste

Equipment

  • Large pot or Dutch oven
  • Cutting board

Method
 

  1. Heat the large pot over medium heat and add olive oil. Once shimmering, place the chicken thighs skin-side down and sear until golden brown, about 5-6 minutes per side. Remove and set aside.
  2. Add chopped onion to the same pot and sauté until translucent and fragrant, about 3-4 minutes. Scrape up any browned bits from the bottom for extra flavor.
  3. Stir in ground cinnamon and whole cloves, allowing their aromas to bloom as the spices toast slightly, about 30 seconds.
  4. Pour in the chicken broth and add the chopped seasonal vegetables, orange zest, and orange juice. Bring the mixture to a gentle simmer.
  5. Return the seared chicken thighs to the pot, submerging them partially in the broth. Cover and simmer on low heat for about 30 minutes until the chicken is cooked through and vegetables are tender.
  6. Uncover the pot and increase the heat slightly to allow the broth to thicken and coat the vegetables and chicken. Taste and adjust seasoning with salt and pepper as needed.
  7. Carefully remove the chicken thighs and rest for a few minutes. Shred or serve whole, spooning the stew into bowls with plenty of the fragrant broth and tender vegetables.
  8. Finish with a squeeze of fresh orange juice or a sprinkle of fresh herbs for an added burst of brightness before serving.