Rustic Chicken Stew

Name: Rustic Chicken Stew
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

15 ingredients

3 steps

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

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 saute 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!