Ingredients
For the Stew:
- 500g boneless, skinless chicken thighs (cut into bite-sized pieces)
- 2 tablespoons olive oil
- 1 onion (finely chopped)
- 3 garlic cloves (minced)
- 2 medium carrots (sliced into rounds)
- 2 celery stalks (chopped)
- 2 medium potatoes (peeled and diced)
- 1 cup frozen peas
- 1 cup green beans (trimmed and halved)
For the Creamy Base:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups chicken broth
- 1 cup heavy cream (or milk for a lighter version)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon smoked paprika
- Salt and black pepper (to taste)
Optional Garnish:
- Fresh parsley (chopped)
- Crusty bread for serving
Instructions
Cook the Chicken:
- Heat olive oil in a large, deep pot or Dutch oven over medium heat.
- Add the chicken pieces, season with salt and black pepper, and cook for 5-6 minutes until lightly browned. Remove the chicken and set aside.
Sauté the Vegetables:
- In the same pot, add the onion, garlic, carrots, and celery. Cook for 5 minutes until the vegetables are softened and fragrant.
Make the Roux:
- Push the vegetables to one side of the pot. Add the butter and let it melt. Sprinkle in the flour, stirring constantly for 1-2 minutes to form a roux.
Create the Base:
- Gradually pour in the chicken broth while whisking to prevent lumps. Stir in the heavy cream, thyme, rosemary, smoked paprika, salt, and black pepper.
Add the Chicken and Potatoes:
- Return the cooked chicken to the pot, along with the diced potatoes. Stir well, cover, and let it simmer on medium-low heat for 15-20 minutes until the potatoes are tender.
Add the Final Vegetables:
- Stir in the frozen peas and green beans. Simmer uncovered for another 5-7 minutes until the green beans are tender and the stew is creamy and thickened.
Taste and Serve:
- Taste and adjust the seasoning if needed. Ladle the stew into bowls and garnish with fresh parsley. Serve with crusty bread for dipping.