Recipe Index

Ingredients

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 medium onion, diced (about 6 ounces)
• 2 medium carrots, peeled and diced (about 5 ounces)
• 3 stalks celery, diced (about 3 ounces)
• 4 garlic cloves, minced
• ½ teaspoon sweet paprika
• Salt and black pepper
• 3 tablespoons all-purpose flour
• 4 cups chicken broth
• 1 tablespoon apple cider vinegar
• 1½ pounds boneless, skinless chicken thighs ( 3 to 4 depending on size)
• 1 pound baby potatoes, cut into quarters
• 1 cup (1-inch pieces) green beans (about 4 ounces)
• ½ cup heavy cream
• ½ teaspoon dried sage
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• Fresh parsley, for serving
• Lemon wedges, for serving

Method

1. Melt the butter with the olive oil in a large heavy pot over medium heat and soften the diced onion, carrots and celery until the onion turns translucent.
2. Stir in the minced garlic and sweet paprika and cook for about a minute until fragrant, seasoning with salt and black pepper.
3. Sprinkle the flour over the vegetables and stir it for a minute or two until it coats everything evenly.
4. Pour in the chicken broth and apple cider vinegar, stirring well, and bring the pot to a gentle simmer.
5. Add the chicken thighs and quartered baby potatoes, cover the pot, and simmer until the chicken is tender and the potatoes are nearly cooked through.
6. Stir in the green bean pieces and simmer them until just tender.
7. Pour in the heavy cream with the dried sage, thyme and oregano and simmer the stew briefly until it thickens slightly and the chicken is fully cooked.
8. Serve the stew in bowls scattered with fresh parsley, with lemon wedges on the side.

Total: 1h 0m

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data