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 (6 oz); diced
      2 md Carrots (5 oz);
           - peeled, diced
      3    Celery ribs (3 oz); diced
      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 Chicken thighs;
           - boned, skinned
      1 lb Baby potatoes; in quarters
      1 c  Green beans (4 oz);
           - 1" pieces
    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 ts 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.

  Recipe by Dan Pelosi

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

  Uncle Dirty Dave's Archives

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