Chicken Stew

Ingredients

• 700 g boneless skinless chicken thighs
• 1 tsp salt
• 1/4 tsp black pepper
• 3 tbsp butter divided
• 1 tbsp olive oil
• 1 yellow onion peeled and diced
• 2 tsp minced garlic about 2 cloves
• 4 carrots peeled and cut into bite-sized chunks
• 4 celery ribs trimmed and sliced
• 700 g potatoes scrubbed and cut into bite-sized chunks
• 4 cup chicken broth
• 1 tsp ground sage
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 4 bay leaves
• 1/4 cup cold water
• 1 cup heavy cream
• 2 tsp chopped fresh parsley for garnish

Directions

1. Pat chicken dry with a paper towel. Season with salt and black pepper.
2. Heat 1 tbsp butter and olive oil in a large pot over medium-high heat. Add the chicken and cook for 5-7 minutes per side, until browned and cooked through. Transfer to a cutting board and shred using two forks.
3. Add the remaining butter to the pot over medium-high heat. Stir in the onion, minced garlic, carrots, and celery. Cook for 8-10 minutes, stirring occasionally, until softened and fragrant.
4. Pour in chicken broth and add the shredded chicken and potatoes. Season with ground sage, dried thyme, dried rosemary, and bay leaves.
5. Bring to a boil over high heat, then reduce the heat to low. Cover and simmer for 15 minutes, stirring occasionally, until the potatoes and carrots are tender.
6. Stir the heavy cream into the stew and cook over low heat until thickened, about 10 minutes.
7. Season with additional salt and pepper to taste. Remove the bay leaves before serving.
8. Serve hot, garnished with chopped parsley.