Rustic Chicken Stew
- Reviews 8
Ready In: 1 hr 10 mins
Serves: 6-8
Ingredients
- 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
Directions
- 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!
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