Chicken Stew

Ingredients

2tablespoons butter

2tablespoons olive oil

1medium onion, diced (about 6 ounces)

2medium carrots, peeled and diced (about 5 ounces)

3stalks celery, diced (about 3 ounces)

4garlic cloves, minced

½teaspoon sweet paprika

Salt and black pepper

3tablespoons all-purpose flour

4cups chicken broth

1tablespoon apple cider vinegar

1½ pounds boneless, skinless chicken thighs ( 3 to 4 depending on size)

1pound baby potatoes, cut into quarters

1cup (1-inch pieces) green beans (about 4 ounces)

½cup heavy cream

½ teaspoon dried sage

½ teaspoon dried thyme

½teaspoon dried oregano

Fresh parsley, for serving

Lemon wedges, for serving

Directions

Step 1

Heat a large pot or Dutch oven on medium. Add butter, olive oil, onion, carrots, celery, garlic, paprika and a big pinch of salt and cook, stirring frequently, until onion is translucent, 5 to 7 minutes.

Step 2

Add flour and stir for 1 minute. Add chicken broth and vinegar and stir until flour is incorporated.

Step 3

Add chicken thighs, potatoes, green beans, heavy cream, sage, thyme, oregano, and 1 teaspoon each of salt and black pepper. Bring the stew to a gentle boil on medium-high and then reduce heat to maintain a simmer. Simmer, with the lid partially covering the pot, until the chicken is cooked through, about 20 minutes.

Step 4

Transfer the chicken to a plate. Completely cover the pot with the lid and let the vegetables cook for 5 to 10 minutes, until desired doneness. Meanwhile, shred the chicken into bite-size pieces with two forks, then return the chicken to the pot. Season to taste with more salt and pepper. Serve warm, garnished with parsley, with lemon wedges on the side if desired

Notes

made this twice, once just as the recipe said. The second time I chopped the thighs into chunks and sautéed them first so they got a little color. Took them out, deglazed the pot with white wine, tipped that out and then sautéed everything else, added mushrooms, put chicken back into the pot with the broth and cream, lots of pepper, lots of seasoning. It was delicious. I think the sautéing of the chicken, even though it’s an extra step, is better. I also cooked it very gently for about an hour, because I had the time. Yummy-ness.