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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
1 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
- 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.
- Add the flour and stir for a minute. Gradually stir in the broth and vinegar until smooth.
- 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.
- 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.
