Chicken Stew

Name: Chicken Stew
Ingredients: 1 tablespoon olive oil; 4 boneless chicken thighs; 5 russet potatoes, peeled and cubed; 2 cups white button mushrooms, sliced; 12 lb green beans, trimmed; 1 green pepper, chopped; 3 large carrots, peeled and chopped; 1 large sweet potato, peeled and cubed; 2 teaspoons fresh thyme; 1 12 teaspoons fresh parsley; salt and pepper; 4 cups chicken broth

12 ingredients

10 steps

Ingredients

1 tablespoon olive oil
4 boneless chicken thighs
5 russet potatoes, peeled and cubed
2 cups white button mushrooms, sliced
12 lb green beans, trimmed
1 green pepper, chopped
3 large carrots, peeled and chopped
1 large sweet potato, peeled and cubed
2 teaspoons fresh thyme
1 12 teaspoons fresh parsley
salt and pepper
4 cups chicken broth

Directions

1

Heat the oil in a large pot om medium high heat and add the chicken thigh meat.
2

Let them brown on all sides.
3

Take the chicken out and add the mushrooms to the oil and rendered fat of the chicken.
4

Cook for five minutes, stirring occasionally.
5

Add the other vegetables and seasonings and cook for another five minutes, continue to stir occasionally.
6

The stove should be on medium heat to prevent any burns.
7

Add the chicken back into the pot and add the chicken broth.
8

Put on medium high heat again, and let it come to a gentle boil.
9

Lower the heat to low, cover the pot and let it simmer for 1 1/2 hours.
10

Serve warm with a side dish of egg noodles.