Ingredients
Chicken
- 2 pounds boneless, skinless chicken thighs
- 2 teaspoons kosher salt, divided
- ½ teaspoon freshly cracked black pepper, plus more to taste
- 2 tablespoons extra-virgin olive oil
- ½ cup (1 stick) salted butter
Vegetables and Aromatics
- 1 medium yellow onion, diced
- 4 medium carrots, cut into ½-inch slices (about 2 cups)
- 3 celery ribs, cut into ½-inch slices (about 1 cup)
- 3 cloves garlic, minced
- 1 pound Yukon gold potatoes, peeled and cut into ½-inch cubes
- 2 cups fresh or frozen green beans, trimmed and cut into 2-inch pieces
Seasonings and Liquids
- ⅓ cup all-purpose flour
- 6 cups chicken stock
- ½ teaspoon dried thyme
- ½ teaspoon dried sage
- ½ teaspoon celery seed
- 1 teaspoon garlic powder
- 2 cups whole milk
- ¼ cup finely chopped fresh flat-leaf parsley
Instructions
- Brown the chicken: Season the chicken all over with 1 teaspoon of the kosher salt and the freshly cracked black pepper. Heat the olive oil in a large pot or Dutch oven over medium-high heat. When the oil is hot and glistening, add the chicken thighs and cook for 4 to 5 minutes per side until nicely browned. Transfer the browned chicken to a plate and set aside.
- Make the stew base: Reduce the heat to medium and add the butter to the same pot. Once melted, add the diced onion, sliced carrots, and celery. Cook, stirring occasionally, until the vegetables are tender, about 6 to 7 minutes. Add the minced garlic and cook until fragrant, about 1 minute more.
- Create the roux and add stock: Sprinkle the flour over the vegetables and cook, stirring constantly, until a thick paste forms, roughly 2 minutes. Gradually pour in the chicken stock while stirring to prevent lumps.
- Add vegetables and seasonings: Stir in the cubed Yukon gold potatoes, green beans, dried thyme, dried sage, celery seed, and garlic powder into the pot.
- Simmer the stew: Return the browned chicken and any collected juices to the pot. Cover and bring to a boil over medium-high heat. Then reduce the heat to low and let it simmer, stirring occasionally, until the potatoes are tender, the chicken is cooked through, and the stew thickens, about 35 to 40 minutes.
- Shred the chicken: Remove the chicken from the pot and place on a cutting board or plate. Using two forks, shred the chicken into bite-size pieces or chop it as preferred.
- Add milk and finish the stew: Stir the shredded chicken back into the pot along with the whole milk and the remaining 1 teaspoon kosher salt. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 5 minutes to meld the flavors.
- Add fresh herbs and adjust seasoning: Stir in the finely chopped fresh parsley. Taste the stew and adjust salt and pepper as desired.
- Serve: Divide the finished chicken stew evenly among six bowls and serve hot.
Notes
- You can use fresh or frozen green beans; just ensure they are trimmed and cut appropriately.
- For a thicker stew, cook uncovered for a few additional minutes to reduce excess liquid.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stove.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: American
