Ingredients
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5 cups chicken broth
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1 1/2 lbs chicken thighs, boneless skinless
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1 1/2 cups carrots, large dice
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2 cups russet potatoes, unpeeled, cut into 1 cubes (peel them if you prefer)
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2 tablespoons butter
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1 cup celery, coarsely chopped
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1 1/2 cups button mushrooms (halved or quartered)
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1/2 teaspoon dried thyme
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2 teaspoons dried parsley (2 tablespoons fresh chopped)
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1/4 cup flour
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1/4 cup milk (or 1/4 cup cream)
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1 cup frozen cut green beans, thawed
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salt and pepper
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1 1/2 cups onions, coarsely chopped
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2 dried bay leaves
Instructions
- In a large saucepan, bring broth to a low simmer and add bay leaves and chicken thighs. Simmer for 20 minutes. Remove chicken with a slotted spoon and coarsely chop when cool enough to handle. While chicken is cooling, add carrots and potatoes to broth. Add chicken when chopped.
- Meanwhile, melt butter over medium heat in a non-stick frying pan. Add onion, celery and mushrooms and sauté until soft, about 5-7 minutes, stirring occasionally. Stir in thyme, parsley, and flour. Stir until flour is absorbed and add mixture to broth.
- Simmer stew for 15 to 20 minutes or until your potatoes and carrots are almost cooked to your preference. Add beans and milk or cream and let heat for 5 minutes. Add salt and pepper to taste. Remove bay leaves and serve!