Ingredients
- 1 lb boneless chicken (breast or thighs)
- 2 medium zucchini, sliced into half-moons
- 1 cup sweet peas (fresh or frozen)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 tbsp fresh thyme or rosemary, chopped
- 2 tbsp olive oil or butter
- Salt and pepper to taste
- Red pepper flakes (optional)
Instructions
- Prepare your ingredients: Start by dicing the chicken into bite-sized pieces. Chop zucchini into half-moon shapes and finely chop your onions and garlic.
- Sauté the aromatics: In a large, heavy pot, heat a splash of olive oil or a small knob of butter over medium heat. Add the onions and garlic, sautéing until fragrant and golden.
- Brown the chicken: Add the diced chicken to the pot. Cook until the chicken is no longer pink, stirring occasionally to prevent sticking.
- Introduce the zucchini: Toss in your zucchini and continue to sauté for about five minutes. You want them to soften but not turn mushy.
- Add the broth and herbs: Pour in your broth, sprinkle in the herbs, and stir everything together. Bring it to a gentle simmer.
- Incorporate sweet peas: After about 15 minutes of simmering, add the sweet peas. Continue cooking for another five to ten minutes, allowing the flavors to meld beautifully.
- Adjust seasoning: Taste and season with salt and pepper to your liking. If you want a little kick, add a pinch of red pepper flakes or a dash of hot sauce.
Notes
This stew freezes beautifully; portion it into freezer-safe containers and enjoy it within three months. Reheat on the stove over low heat, adding broth if necessary.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free