Hearty Chicken and Vegetable Stew

Ingredients

For the Stew:

• 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces

• 2 tablespoons olive oil

• 4 slices thick-cut bacon, chopped into small pieces

• 1 large onion, chopped

• 3 cloves garlic, minced

• 3 large carrots, peeled and cut into 1/2-inch rounds

• 3 stalks celery, chopped into 1/2-inch pieces

• 1 1/2 pounds Yukon Gold potatoes, cubed

• 1 cup frozen peas

• 1 cup green beans, cut into 1-2 inch pieces

For the Base:

• 4 cups chicken broth

• 1 cup water

• 2 tablespoons tomato paste

• 1/4 cup all-purpose flour

• 1/2 cup heavy cream

• 2 teaspoons Worcestershire sauce

For Seasoning:

• 2 teaspoons dried thyme

• 1/2 teaspoon dried rosemary

• 2 bay leaves

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1/4 teaspoon ground sage

• Fresh parsley for garnish

Instructions

1. Cook bacon and chicken: In a large Dutch oven or heavy pot, cook chopped bacon over medium heat until crispy. Remove bacon and set aside. Add chicken pieces to the same pot and brown on all sides for about 5-7 minutes. Remove chicken and set aside.

2. Sauté vegetables: In the same pot with remaining fat, add onion, carrots, and celery. Cook for 3-5 minutes until onion is softened. Add minced garlic and cook for 1 minute until fragrant.

3. Add flour and seasonings: Sprinkle flour over vegetables and stir to coat. Cook for 2 minutes. Add thyme, rosemary, bay leaves, salt, pepper, and sage. Stir in tomato paste and cook for another minute.

4. Build the base: Gradually add chicken broth and water, stirring to prevent lumps. Add Worcestershire sauce and bring to a boil.

5. Add potatoes and simmer: Return chicken and bacon to the pot. Add cubed potatoes. Reduce heat, cover, and simmer for 25-30 minutes until chicken is tender and potatoes are cooked through.

6. Finish the stew: Add green beans and peas to the pot. Simmer uncovered for 10-15 minutes until vegetables are tender. Stir in heavy cream and cook for 2-3 minutes more.

7. Final touches: Remove bay leaves. Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh chopped parsley.

Serves: 6-8 people
Total time: 1 hour