Chicken Stew
Ingredients:
• 1 yellow onion.
• 3 ribs celery.
• 4 cloves garlic.
• 1/2 lb. carrots.
• 1.75 lbs. boneless, skinless chicken thighs.
• 4 Tbsp all-purpose flour, divided.
• 2 Tbsp butter.
• 1 Tbsp olive oil.
• 1.5 lbs. baby potatoes.
• 1 tsp dried parsley.
• 1/2 tsp dried thyme.
• 1/2 tsp dried rosemary.
• 1/2 tsp dried sage.
• 1/4 tsp freshly cracked black pepper.
• 2 cups chicken broth.
• 2 cups vegetable broth.
• 1 Tbsp chopped fresh parsley (optional).
Instructions:
• Dice the onion and celery, mince the garlic, slice the carrots, and halve the baby potatoes.
• Cut the chicken thighs into 1-inch pieces. Coat evenly with 2 Tbsp of flour.
• In a large pot, heat butter and olive oil over medium heat. Add chicken, browning all sides until a golden crust forms.
• Add onion, celery, garlic, and carrots to the pot, stirring until the onions soften.
• Sprinkle the remaining 2 Tbsp of flour over the vegetables, cooking for two more minutes.
• Return chicken to pot with potatoes, herbs, pepper, chicken broth, and vegetable broth. Stir.
• Bring to a boil, then lower heat and simmer for about 30 minutes until potatoes are tender.
• Adjust salt if necessary, garnish with fresh parsley, and serve hot.