Recipes
Stew Base
- 2 tablespoon butter
- 2 tablespoon olive oil
- 1 medium onion, diced (6 ounce)
- 2 medium carrot, peeled and diced (5 ounce)
- 4 clove garlic, minced
- 0.5 teaspoon sweet paprika
- 3 tablespoon all-purpose flour
- 4 cup chicken broth
- 1 tablespoon apple cider vinegar
Chicken & Vegetables
- 1.5 pound boneless, skinless chicken thigh, (3 to 4 depending on size)
- 1 pound baby potato, cut into quarters
- 1 cup green bean, cut into 1-inch pieces (4 ounce)
- 0.5 cup heavy cream
- 0.5 teaspoon dried sage
- 0.5 teaspoon dried thyme
- 0.5 teaspoon dried oregano
- kosher salt, to taste
- black pepper, to taste
For Serving
- fresh parsley, chopped Optional
- lemon, cut into wedges Optional
- Heat a large pot or Dutch oven over medium heat. Add butter (2 tablespoons), olive oil (2 tablespoons), diced onion (1 medium), diced carrots (2 medium), minced garlic (4 cloves), sweet paprika (1/2 teaspoon), and a big pinch of salt. Cook, stirring frequently, until the onion is translucent, .
- Add all-purpose flour (3 tablespoons) and stir for . Add chicken broth (4 cups) and apple cider vinegar (1 tablespoon) and stir until the flour is fully incorporated.
- Add boneless skinless chicken thighs (1 1/2 pounds), baby potatoes (1 pound), green beans (1 cup), heavy cream (1/2 cup), dried sage (1/2 teaspoon), dried thyme (1/2 teaspoon), dried oregano (1/2 teaspoon), and 1 teaspoon each of salt and black pepper. Bring the stew to a gentle boil on medium-high, then reduce heat to maintain a simmer. Simmer, with the lid partially covering the pot, until the chicken is cooked through, about .
- Transfer the chicken to a plate. Completely cover the pot with the lid and let the vegetables cook for , until desired doneness. Meanwhile, shred the chicken into bite-size pieces using two forks, then return the chicken to the pot. Season to taste with additional salt and black pepper. Serve warm, garnished with fresh parsley and lemon wedges on the side, if desired.