Recipe Index

Ingredients

• 1 yellow onion, diced small (about 2 cups)
• 3 celery ribs, diced small (about 1 1/2 cups)
• 4 garlic cloves, minced (about 2 tbsp)
• 8 oz carrots, thinly sliced (about 3 carrots)
• 28¼ oz boneless, skinless chicken thighs, cut into 1 in pieces
• 4 tbsp all-purpose flour, divided
• 2 tbsp butter
• 1 tbsp olive oil
• 24 oz baby potatoes, halved
• 1 tsp dried parsley
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 tsp dried sage
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 cups chicken broth
• 2 cups vegetable broth
• 1 tbsp fresh parsley, chopped, to serve (optional)

Method

1. Toss the chicken pieces with 2 tbsp of the flour and a pinch of salt and pepper.
2. Heat the butter and olive oil in a large heavy pot over medium-high heat. Brown the chicken in batches for 3-4 minutes, then set aside (it will finish cooking in the stew).
3. Add the onion and celery to the pot and cook for 5 minutes until softened. Add the carrots and garlic and cook for 2 minutes more.
4. Sprinkle in the remaining 2 tbsp flour and stir for 1 minute. Gradually pour in both broths, stirring to keep the stew smooth, and bring to a simmer.
5. Add the potatoes, dried parsley, thyme, rosemary, sage, salt and pepper. Return the chicken and any juices to the pot.
6. Cover and simmer gently for 25-30 minutes until the potatoes are tender and the chicken is cooked through, stirring occasionally.
7. Taste and adjust the seasoning, scatter with fresh parsley if using, and serve hot.

Prep: 30 min · Cook: 45 min · Total: 75 min

Nutrition (per serving, where published)