Chicken Stew

20 mins
Serves 1
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Directions

  1. 1Heat butter and olive oil in a large pot over medium.
  2. 2Heat butter and olive oil in a large pot over medium.
  3. 3Heat butter and olive oil in a large pot over medium.
  4. 4Cook the onion, carrots, celery, garlic, paprika, and a big pinch of salt until softened.
  5. 5Cook the onion, carrots, celery, garlic, paprika, and a big pinch of salt until softened.
  6. 6Cook the onion, carrots, celery, garlic, paprika, and a big pinch of salt until softened.
  7. 7Stir in the flour and cook briefly.
  8. 8Stir in the flour and cook briefly.
  9. 9Stir in the flour and cook briefly.
  10. 10Add the chicken broth and vinegar, stirring until smooth.
  11. 11Add the chicken broth and vinegar, stirring until smooth.
  12. 12Add the chicken broth and vinegar, stirring until smooth.
  13. 13Add the chicken thighs, potatoes, green beans, cream, sage, thyme, oregano, salt, and pepper.
  14. 14Add the chicken thighs, potatoes, green beans, cream, sage, thyme, oregano, salt, and pepper.
  15. 15Add the chicken thighs, potatoes, green beans, cream, sage, thyme, oregano, salt, and pepper.
  16. 16Bring to a gentle boil.
  17. 17Bring to a gentle boil.
  18. 18Bring to a gentle boil.
  19. 19Reduce to a simmer and cook partially covered until the chicken is cooked through, about 20 minutes.
  20. 20Reduce to a simmer and cook partially covered until the chicken is cooked through, about 20 minutes.
  21. 21Reduce to a simmer and cook partially covered until the chicken is cooked through, about 20 minutes.
  22. 22Remove and shred the chicken.
  23. 23Remove and shred the chicken.
  24. 24Remove and shred the chicken.
  25. 25Fully cover the pot and cook the vegetables until tender.
  26. 26Fully cover the pot and cook the vegetables until tender.
  27. 27Fully cover the pot and cook the vegetables until tender.
  28. 28Return the chicken.
  29. 29Return the chicken.
  30. 30Return the chicken.
  31. 31Season to taste.
  32. 32Season to taste.
  33. 33Season to taste.
  34. 34Serve warm with parsley and lemon wedges if desired.
  35. 35Serve warm with parsley and lemon wedges if desired.
  36. 36Serve warm with parsley and lemon wedges if desired.

Ingredients

  • 2 tbsp butter
  • 2 tbsp butter
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 1 medium onion, diced
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 carrots, diced
  • 2 carrots, diced
  • 3 celery stalks, diced
  • 3 celery stalks, diced
  • 3 celery stalks, diced
  • 4 garlic cloves, minced
  • 4 garlic cloves, minced
  • 4 garlic cloves, minced
  • 0.5 tsp sweet paprika
  • 0.5 tsp sweet paprika
  • 0.5 tsp sweet paprika
  • Salt
  • Salt
  • Salt
  • black pepper
  • black pepper
  • black pepper
  • 3 tbsp all-purpose flour
  • 3 tbsp all-purpose flour
  • 3 tbsp all-purpose flour
  • 4 cups chicken broth
  • 4 cups chicken broth
  • 4 cups chicken broth
  • 1 tbsp apple cider vinegar
  • 1 tbsp apple cider vinegar
  • 1 tbsp apple cider vinegar
  • 1.5 lb boneless, skinless chicken thighs
  • 1.5 lb boneless, skinless chicken thighs
  • 1.5 lb boneless, skinless chicken thighs
  • 1 lb baby potatoes, quartered
  • 1 lb baby potatoes, quartered
  • 1 lb baby potatoes, quartered
  • 1 cup green beans
  • 1 cup green beans
  • 1 cup green beans
  • 0.5 cup heavy cream
  • 0.5 cup heavy cream
  • 0.5 cup heavy cream
  • 0.5 tsp dried sage
  • 0.5 tsp dried sage
  • 0.5 tsp dried sage
  • 0.5 tsp thyme
  • 0.5 tsp thyme
  • 0.5 tsp thyme
  • 0.5 tsp oregano
  • 0.5 tsp oregano
  • 0.5 tsp oregano
  • Parsley, to serve
  • Parsley, to serve
  • Parsley, to serve
  • lemon wedges, to serve
  • lemon wedges, to serve
  • lemon wedges, to serve

Equipment

large pot

Tips

  • Serve warm with parsley and lemon wedges if desired.