A rich and hearty stew that will warm you up on the cold days. It is easy to put together with ingredients that you usually have on hand. If you prefer to have your veggies cut a little smaller, that works too - just watch that they do not overcook. The nice thing about this recipe is that you can do most of the prep as the stew is cooking. The chicken thighs and mushrooms add a great meaty texture. Try this with some crusty bread.
- 5 cups chicken broth
- 2 dried bay leaves
- 1 1⁄2 lbs chicken thighs, boneless skinless
- 1 1⁄2 cups carrots, large dice
- 2 cups russet potatoes, unpeeled, cut into 1 cubes (peel them if you prefer)
- 2 tablespoons butter
- 1 1⁄2 cups onions, coarsely chopped
- 1 cup celery, coarsely chopped
- 1 1⁄2 cups button mushrooms (halved or quartered)
- 1⁄2 teaspoon dried thyme
- 2 teaspoons dried parsley (2 tablespoons fresh chopped)
- 1⁄4 cup flour
- 1⁄4 cup milk (or 1/4 cup cream)
- 1 cup frozen cut green beans, thawed
- salt and pepper
- In a large saucepan, bring broth to a low simmer and add bay leaves and chicken thighs. Simmer for 20 minutes. Remove chicken with a slotted spoon and coarsely chop when cool enough to handle. While chicken is cooling, add carrots and potatoes to broth. Add chicken when chopped.
- Meanwhile, melt butter over medium heat in a non-stick frying pan. Add onion, celery and mushrooms and sauté until soft, about 5-7 minutes, stirring occasionally. Stir in thyme, parsley, and flour. Stir until flour is absorbed and add mixture to broth.
- Simmer stew for 15 to 20 minutes or until your potatoes and carrots are almost cooked to your preference. Add beans and milk or cream and let heat for 5 minutes. Add salt and pepper to taste. Remove bay leaves and serve!