Hearty Weeknight Chicken Stew With Juicy Thighs and Flavorful Depth

This rich and comforting chicken stew is quick enough for a weeknight dinner but hearty enough for a leisurely Sunday meal. Boneless chicken thighs are preferred over breasts because they retain their juiciness longer. Cooking them in the stew with sweet paprika, chicken stock, and a hint of apple cider vinegar enhances the flavor remarkably, while dried herbs and a variety of vegetables add depth and texture. It comes from the New York Times Cooking App.

Annotated Cooking Notes: will say if you only subscribe to one place for recipes, the chew York Times Cooking App would be my choice, it's a great, and features recipes from great chefs.

Ingredients: 2 tablespoons butter

2 tablespoons olive oil

1 medium onion, diced (about 6 ounces)

2 medium carrots, peeled and diced (about 5 ounces)

3 stalks celery, diced (about 3 ounces)

4 garlic cloves, minced

1/2 teaspoon sweet paprika

Salt and black pepper

3 tablespoons all-purpose flour

4 cups chicken broth

1 tablespoon apple cider vinegar

1½ pounds boneless, skinless chicken thighs ( 3 to 4, depending on size)

1 pound baby potatoes, cut into quarters

1 cup (1-inch pieces) green beans (about 4 ounces)

1/2 cup heavy cream

1/2 teaspoon dried sage

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

Fresh parsley, for serving

Lemon wedges, for serving

Directions: 1. Heat a large pot or Dutch oven on medium. Add butter, olive oil, onion, carrots, celery, garlic, paprika, and a big pinch of salt and cook, stirring frequently, until onion is translucent, 5 to 7 minutes.

2. Add flour and stir for 1 minute. Add chicken broth and vinegar and stir until flour is incorporated.

3. Add chicken thighs, potatoes, green beans, heavy cream, sage, thyme, oregano,  and 1 teaspoon each of salt and black pepper. Bring the stew to a gentle boil on medium-high and then reduce the heat to maintain a simmer. Simmer, with the lid partially covering the pot, until the chicken is cooked through, about 20 minutes.

4. Transfer the chicken to a plate. Completely cover the pot with the lid and let the vegetables cook for 5 to 10 minutes, until desired doneness. Meanwhile, shred the chicken into bite-size pieces with two forks, then return the chicken to the pot. Season to taste with more salt and pepper. Serve warm, garnished with parsley, with lemon wedges on the side if desired.