Dan Pelosi's New York Times Chicken Stew
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A creamy, comforting chicken stew featuring tender chicken thighs, baby potatoes, and green beans, brightened with a splash of apple cider vinegar and finished with heavy cream.
- Time
- 50 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Gluten and dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 30 g
- 25 g
- 110 g
- 120 g
- 120 g
- 12 g
- 1 g
- 25 g
- 960 g
- 15 g
- 100 g
- 120 g
- 1 g
- 1 g
- 1 g
- 5 g
- 20 g
Weights are estimates. Together, the ingredients weigh about 2.77 kg before cooking, which is about 695 g per serving.
Steps
Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large pot over medium heat.
Add the diced onion, diced carrots, diced celery, minced garlic, 1/2 teaspoon sweet paprika, and a big pinch of salt to the pot.
Cook the vegetables, stirring occasionally, until they are softened and just beginning to brown.
Stir in 3 tablespoons of all-purpose flour and cook briefly, about 1 minute, to remove the raw flour taste.
Add 4 cups of chicken broth and 1 tablespoon of apple cider vinegar, stirring constantly until the mixture is smooth.
Add the chicken thighs, quartered baby potatoes, 1 cup of green beans, 1/2 cup heavy cream, 1/2 teaspoon each of dried sage, thyme, and oregano, plus additional salt and pepper to taste.
Bring the mixture to a gentle boil, then reduce the heat to a simmer.
Cook partially covered until the chicken is cooked through, which should take about 20 minutes.
Remove the chicken thighs from the pot and shred them using two forks.
While the chicken is out, fully cover the pot and continue to cook the vegetables until they are completely tender.
Return the shredded chicken to the pot and stir to combine.
Season with additional salt and pepper to taste, and serve warm garnished with fresh parsley and lemon wedges if desired.
Notes
The addition of apple cider vinegar provides depth and brightness to the stew, while the heavy cream ties the flavors together. This recipe is versatile; feel free to use whatever vegetables you have on hand.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 588
- Protein
- 41 g
- Carbs
- 36 g
- Fat
- 31 g
- Fiber
- 6 g
Where the calories come from
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