Print

Spring Simmer Pot: Refresh Your Home with Natural Fragrance

Print Recipe

Hearty chicken and vegetable simmer pot with tender chicken, potatoes, carrots, peas, and green beans in a flavorful broth. Perfect for a chilly evening.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • 8 cups chicken broth
  • 1 cup dry white wine (optional, can substitute with more chicken broth)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 pound small red potatoes, quartered
  • 1 pound carrots, peeled and sliced
  • 1 cup frozen peas
  • 1 cup frozen green beans
  • 1/2 cup chopped fresh parsley
  • Salt and pepper to taste
  • 1 lemon, cut into wedges, for serving (optional)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes, stirring occasionally. Add the minced garlic and cook for another minute, until fragrant. Add the chicken pieces to the pot and cook until browned on all sides.
  2. Pour in the chicken broth and white wine (if using). If you’re skipping the wine, just add an extra cup of chicken broth. Stir in the dried thyme, dried rosemary, and red pepper flakes (if using). Season with salt and pepper to taste. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it simmer for 20 minutes.
  3. Add the quartered red potatoes and sliced carrots to the pot. Cover the pot and continue to simmer for another 15-20 minutes, or until the potatoes and carrots are tender. Stir in the frozen peas and frozen green beans. Cook for another 5 minutes, or until the peas and green beans are heated through.
  4. Stir in the chopped fresh parsley. Taste and adjust the seasoning as needed. Ladle the simmer pot into bowls and serve hot. Garnish with lemon wedges, if desired.

Notes

  • Make it vegetarian: Substitute the chicken with 1 (15-ounce) can of chickpeas, drained and rinsed, and use vegetable broth instead of chicken broth. You can also add other vegetables like mushrooms, zucchini, or bell peppers.
  • Add more vegetables: Feel free to add other vegetables to the simmer pot, such as celery, parsnips, or turnips. Just adjust the cooking time accordingly.
  • Use different herbs: Experiment with different herbs, such as oregano, basil, or sage. Each herb will add a unique flavor to the dish.
  • Make it spicy: Add more red pepper flakes or a pinch of cayenne pepper for a spicier kick.
  • Add noodles or rice: For a heartier meal, add cooked noodles or rice to the simmer pot during the last 5 minutes of cooking.
  • Slow cooker option: This recipe can also be made in a slow cooker. Brown the chicken and aromatics in a skillet, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the frozen peas and green beans during the last 30 minutes of cooking.
  • Storage: Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Find it online: https://mmmflavors.com/spring-simmer-pot/