Description

Serve this comforting, delicious and satisfying chicken stew to your family. It's heartier and thicker than a chicken soup with tender chicken, vegetables and potatoes.

Ingredients

• 1 3/4 lb. boneless, skinless chicken thighs, cut into 1 inch pieces
• 4 T. all-purpose flour, divided
• 2 T. butter
• 1 T. olive oil
• 1 yellow onion, diced
• 3 ribs celery, diced
• 4 cloves garlic, minced
• 1/2 lb. carrots, sliced
• 1 1/2 lb. baby potatoes, cut into halves
• 1 t. dried parsley
• 1/2 t. dried thyme
• 1/2 t. dried rosemary
• 1/2 t. dried sage
• 1/4 t. freshly ground black pepper
• 2 c. chicken broth
• 2 c. vegetable broth
• 1 T. chopped fresh parsley, optional

Steps

1. Sprinkle 2 T. flour over the chicken pieces; toss until the chicken is coated; set aside.
2. Add the butter and olive oil to a large pot or Dutch oven; set over medium heat until hot and sizzling.
3. Add the coated chicken to the pot; allow the chicken to brown on all sides, avoiding stirring until browned on the bottom. When chicken is browned and has a nice brown layer of flour on the bottom of the pot, remove the chicken to a clean bowl with a slotted spoon. The chicken will not be cooked through yet, just browned.