Chicken Stew

, 1 h

6 servings (1.5 cups each)

A hearty broth-based stew with browned chicken thighs, root vegetables, and herbs, simmered until tender.

prepGather and prepare all ingredients.
1 yellow onion, small diced (about 2 cups)			Sauté onion, celery, garlic & carrots 5 min	Add flour, sauté 2 min	Return chicken, add potatoes & herbs	Add broths, bring to boil then simmer 30 min	Taste, season & garnish with fresh parsley
3 ribs celery, small diced (about 1.5 cups)
4 garlic cloves, minced (2 Tbsp)
225 g carrots, thinly sliced (about 1.5 cups)
2 Tbsp butter	Melt butter with oil in pot	Brown chicken 5 min per side, remove
1 Tbsp olive oil
790 g chicken thighs, boneless & skinless, cut into 1-inch pieces	Coat chicken pieces with flour
2 Tbsp all-purpose flour (for coating chicken)
680 g baby potatoes, cut in half
1 tsp dried parsley
½ tsp dried thyme
½ tsp dried rosemary
½ tsp dried sage
¼ tsp salt
¼ tsp black pepper, freshly cracked
2 Tbsp all-purpose flour (for roux)
480 ml chicken broth
480 ml vegetable broth
1 Tbsp fresh parsley, chopped (optional)

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