- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until translucent and fragrant (about 5 minutes).
- Brown the Chicken: Cut chicken thighs into bite-sized pieces, season with salt and pepper, and add to the pot. Cook until browned on all sides, about 7-8 minutes.
- Add Vegetables: Stir in carrots, celery, and bell peppers. Cook for another 5 minutes, allowing the vegetables to soften.
- Build Flavor: Add the diced tomatoes (with juice), chicken broth, bay leaves, thyme, and rosemary. Bring to a boil, then reduce heat to low.
- Simmer: Cover and simmer for 30-40 minutes, allowing the flavors to meld and the chicken to cook through.
- Final Touches: Remove bay leaves, taste, and adjust seasoning as needed. If desired, garnish with fresh parsley before serving.
Health Benefits: This stew not only showcases the aromatic flavor of bay leaves but also combines various vegetables rich in vitamins and antioxidants. Enjoy a bowl to soothe and nourish your joints and bones!
Serving Suggestions: Pair with whole-grain bread for a hearty meal. Consider adding a splash of lemon juice before serving to enhance flavor and boost vitamin C content.
This comforting recipe invites visitors to delve into a warm bowl of goodness while highlighting the ultimate benefits of bay leaves in reducing inflammation.