Directions
- 1Heat butter and olive oil in a large pot over medium.
- 2Cook the onion, carrots, celery, garlic, paprika, and a big 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.
- 7Reduce to a simmer and cook partially covered until the chicken is cooked through, about 20 minutes.
- 8Remove and shred the chicken.
- 9Fully cover the pot and cook the vegetables until tender.
- 10Return the chicken.
- 11Season to taste.
- 12Serve 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
- Salt
- black pepper
- 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 thyme
- 0.5 tsp oregano
- Parsley, to serve
- lemon wedges, to serve
Equipment
large pot
Tips
- Serve warm with parsley and lemon wedges if desired.
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