Chicken and Chestnut Stew with Thyme

Chicken and chestnut stew with carrots, shallots, Dijon, and thyme simmered in broth for a cozy one-pot meal ready in about 50 minutes.

Prep: 15 min · Cook: 35 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 lb boneless, skinless chicken thighs
• 1 cup cooked chestnuts
• 2 medium carrots
• 2 medium shallots
• 3 cups chicken broth
• 1 tbsp dijon mustard
• 1 tsp fresh thyme
• 1 tbsp olive oil
• 1 tsp kosher salt
• 0.5 tsp black pepper

Cooking instructions

1. Pat the chicken dry, then season it evenly with the salt and pepper. Peel and slice the shallots, and peel and cut the carrots into 1/2-inch pieces. (about 5 min)
2. Heat the olive oil in a large Dutch oven over medium-high heat. Add the chicken and shallots and sear until the chicken is browned on both sides, about 4 minutes per side. Transfer the chicken to a plate. (about 10 min) — Medium-high heat
3. Add the carrots, chicken broth, and thyme to the pot. Return the chicken and any collected juices to the broth, then bring to a simmer. (about 5 min) — Simmer
4. Cover partially and simmer until the carrots are tender and the thickest chicken thigh reaches 165°F, about 15 minutes. (about 15 min) — 165°F
5. Stir in the chestnuts and Dijon mustard. Simmer uncovered until the chestnuts are heated through and the broth is lightly flavored, about 5 minutes. (about 5 min) — Simmer
6. Taste and adjust the seasoning, then ladle the stew into bowls and serve hot. (about 1 min)