Rustic Chicken Stew

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 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.
• 2 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.
• 3 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!