Chicken Stew

Name: Chicken Stew
Total time: 20 min
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

20m

Serves 1

instagram.com

Chicken Stew

instagram.com

20m

Serves 1

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.

Chicken Stew

20m

Serves 1

instagram.com

Chicken Stew

instagram.com

20m

Serves 1

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.