MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Stew
Categories: Poultry, Vegetables, Potatoes, Dairy, Herbs
Yield: 4 servings

2 tb Butter
2 tb Olive oil
1 md Onion; diced (6 oz)
2 md Carrots; peeled, diced (5
- oz)
3 Rubs celery; diced (3 oz)
4 cl Garlic; minced
1/2 ts Sweet paprika
Salt & black
3 tb A-P flour
4 c Chicken broth
1 tb Apple cider vinegar
1 1/2 lb Boned, skinned chicken
- thighs
1 lb Baby potatoes; in quarters
1 c (1" pcs) green beans (4 oz)
1/2 c Heavy cream
1/2 ts Dried sage
1/2 ts Dried thyme
1/2 ts Dried oregano
Fresh parsley; for serving
Lemon wedges; for serving

Heat a large pot or Dutch oven on medium. Add butter,
olive oil, onion, carrots, celery, garlic, paprika and a
big pinch of salt and cook, stirring frequently, until
onion is translucent, 5 to 7 minutes.

Add flour and stir for 1 minute. Add chicken broth and
vinegar and stir until flour is incorporated.

Add chicken thighs, potatoes, green beans, heavy cream,
sage, thyme, oregano, and 1 teaspoon each of salt and
black pepper. Bring the stew to a gentle boil on
medium-high and then reduce heat to maintain a simmer.
Simmer, with the lid partially covering the pot, until
the chicken is cooked through, about 20 minutes.

Transfer the chicken to a plate. Completely cover the
pot with the lid and let the vegetables cook for 5 to 10
minutes, until desired doneness. Meanwhile, shred the
chicken into bite-size pieces with two forks, then
return the chicken to the pot. Season to taste with more
salt and pepper. Serve warm, garnished with parsley,
with lemon wedges on the side if desired.

The stew can be frozen for up to 3 months, then
defrosted for easy reheating.

By: Dan Pelosi

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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