Chicken Stew
Directions
- 1Heat butter and olive oil in a large pot over medium.
- 2Cook the onion, carrots, celery, garlic, paprika, and a pinch of salt until softened.
- 3Stir in the flour and cook briefly.
- 4Add the chicken broth and vinegar, stirring until smooth.
- 5Add the chicken thighs, potatoes, green beans, cream, sage, thyme, oregano, salt, and pepper.
- 6Bring to a gentle boil, then reduce to a simmer and cook partially covered until the chicken is cooked through, about 20 minutes.
- 7Remove and shred the chicken.
- 8Fully cover the pot and cook the vegetables until tender.
- 9Return the chicken to the pot and season to taste.
- 10Serve warm with parsley and lemon wedges if desired.
Ingredients
- 2 tbsp butter
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 3 celery stalks, diced
- 4 garlic cloves, minced
- 0.5 tsp sweet paprika
- 1 pinch salt
- 3 tbsp all-purpose flour
- 4 cups chicken broth
- 1 tbsp apple cider vinegar
- 1.5 lb boneless, skinless chicken thighs
- 1 lb baby potatoes, quartered
- 1 cup green beans
- 0.5 cup heavy cream
- 0.5 tsp dried sage
- 0.5 tsp dried thyme
- 0.5 tsp dried oregano
- salt
- black pepper
- parsley, to serve
- lemon wedges, to serve
Equipment
large pot
Tips
- Stews are one of those dishes you don't need to stress about. Use what you have. Clear out your fridge. It still turns out amazing.
- The heavy cream isn't traditional, but it works perfectly to tie everything together.
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