Creamy Chicken Thigh and Potato Stew

Dinner

Creamy Chicken Thigh and Potato Stew

Chicken thighs, potatoes and green beans simmer in a paprika and herb broth finished with cream.

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Yield
4 servings
Cuisine
American

Serving ideas

Finish with chopped parsley and serve lemon wedges on the side.

Ingredients

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  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 medium carrots, peeled and diced
  • 3 celery stalks, diced
  • 4 cloves garlic, minced
  • 1/2 tsp sweet paprika
  • salt and black pepper, to taste
  • 3 tbsp all-purpose flour
  • 4 cups chicken broth
  • 1 tbsp apple cider vinegar
  • 1 1/2 lb boneless skinless chicken thighs
  • 1 lb baby potatoes, quartered
  • 1 cup green beans, cut into 1-inch pieces
  • 1/2 cup heavy cream
  • 1/2 tsp dried sage
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • fresh parsley, for serving
  • lemon wedges, optional, for serving

Before you cook

Keep the stew at a gentle simmer once the cream is added.

How to make Creamy Chicken Thigh and Potato Stew

  1. Heat the butter and oil in a Dutch oven over medium. Add the onion, carrots, celery, garlic, paprika and a pinch of salt. Stir often for 5 to 7 minutes, until the onion is translucent.

  2. Add the flour and stir for a minute. Gradually stir in the broth and vinegar until smooth.

  3. Add the thighs, potatoes, beans, cream, sage, thyme, oregano and 1 teaspoon each of salt and pepper. Bring to a gentle boil, then simmer partly covered for about 20 minutes, until the chicken is cooked.

  4. Move the chicken to a plate. Cover the pot and cook the vegetables for another 5 to 10 minutes if needed. Shred the chicken, return it to the stew and adjust the seasoning.

The full recipe

Check off ingredients as you get them ready.

The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.

Creamy Chicken Thigh and Potato Stew

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Chicken thighs, potatoes and green beans simmer in a paprika and herb broth finished with cream.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: American
Ingredients Instructions Notes

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Ingredients
  

  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 medium onion diced
  • 2 medium carrots peeled and diced
  • 3 celery stalks diced
  • 4 cloves garlic minced
  •  
    ½ tsp sweet paprika
  •  
    salt and black pepper to taste
  • 3 tbsp all-purpose flour
  • 4 cups chicken broth
  • Cloudy golden apple cider vinegar in a glass bottle and prep bowl1 tbsp apple cider vinegar
  •  
    1 ½ lb boneless skinless chicken thighs
  •  
    1 lb baby potatoes quartered
  •  
    1 cup green beans cut into 1-inch pieces
  • ½ cup heavy cream
  •  
    ½ tsp dried sage
  •  
    ½ tsp dried thyme
  • ½ tsp dried oregano
  • fresh parsley for serving
  •  
    lemon wedges optional, for serving

Instructions
 

  1. Heat the butter and oil in a Dutch oven over medium. Add the onion, carrots, celery, garlic, paprika and a pinch of salt. Stir often for 5 to 7 minutes, until the onion is translucent.
  2. Add the flour and stir for a minute. Gradually stir in the broth and vinegar until smooth.
  3. Add the thighs, potatoes, beans, cream, sage, thyme, oregano and 1 teaspoon each of salt and pepper. Bring to a gentle boil, then simmer partly covered for about 20 minutes, until the chicken is cooked.
  4. Move the chicken to a plate. Cover the pot and cook the vegetables for another 5 to 10 minutes if needed. Shred the chicken, return it to the stew and adjust the seasoning.

Notes

Keep the stew at a gentle simmer once the cream is added.
Adapted from Dan Pelosi, NYT Cooking.

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