Chicken Stew with Potatoes

1 hrServes 6

A rustic chicken and vegetable stew thickened with mashed potatoes and a cornstarch slurry.

prepPat chicken thighs dry and cut into 1-inch pieces
prepPeel and quarter potatoes
prepPeel carrots and cut into ½-inch rounds
prepDice onion and celery
prepCut green beans into ½-inch pieces
680 g boneless skinless chicken thighs	Sauté chicken 2–3 min until browned	Sauté onion, carrots & celery 3 min	Add seasonings, potatoes, green beans, broth, water & chicken; bring to boil	Simmer covered 25–30 min until potatoes tender	Mash some potatoes and stir back into pot	Stir slurry into stew, simmer 5 min until thickened	Remove bay leaves and ladle into bowls
15 ml olive oil (for chicken)
15 ml olive oil (for vegetables)
1 small onion, diced
3 large carrots, peeled and cut into ½-inch rounds
3 ribs celery, diced
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage (optional)
2 bay leaves
1 teaspoon salt
1/2 teaspoon black pepper
5 medium potatoes / 680 g, peeled and quartered
140 g green beans, cut into ½-inch pieces
950 ml chicken broth
240 ml water
60 ml water (for slurry)	Whisk water & cornstarch
16 g cornstarch

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