# Chicken Stew

This is a chicken stew recipe that was featured in the New York Times Top 50 Recipes of 2025.

- Total time: 20 min
- Category: Soup
- Language: en

## 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

## Instructions

1. Heat butter and olive oil in a large pot over medium.
2. Cook the onion, carrots, celery, garlic, paprika, and a big pinch of salt until softened.
3. Stir in the flour and cook briefly.
4. Add the chicken broth and vinegar, stirring until smooth.
5. Add the chicken thighs, potatoes, green beans, cream, sage, thyme, oregano, salt, and pepper.
6. Bring to a gentle boil.
7. Reduce to a simmer and cook partially covered until the chicken is cooked through, about 20 minutes.
8. Remove and shred the chicken.
9. Fully cover the pot and cook the vegetables until tender.
10. Return the chicken.
11. Season to taste.
12. Serve warm with parsley and lemon wedges if desired.

## Equipment

- large pot

## Tips

- Serve warm with parsley and lemon wedges if desired.

## Source

- Original video: https://www.instagram.com/reel/DSN94uOicjE/?igsh=c2VpbWltMTRmdzM3
- Recipe page: https://www.cliprecipe.com/recipe/f9141b47-4afd-4d80-abc2-db248ea5aeba
- Extracted: 2025-12-14

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt