Simple Recipes for Every Day

Chicken Stew

2 pounds boneless, skinless chicken thighs
2 teaspoons kosher salt, plus more to taste
½ teaspoon freshly cracked black pepper, plus more to taste
2 tablespoons extra-virgin olive oil
½ cup (1 stick) salted butter
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
⅓ cup all-purpose flour
6 cups chicken stock
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 (see note)
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

2 pounds boneless, skinless chicken thighs
2 teaspoons kosher salt, plus more to taste
½ teaspoon freshly cracked black pepper, plus more to taste
2 tablespoons extra-virgin olive oil
½ cup (1 stick) salted butter
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
⅓ cup all-purpose flour
6 cups chicken stock
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 (see note)
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

Season the chicken all over with 1 teaspoon of the salt and the pepper. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is glistening, add the chicken and cook until browned, 4 to 5 minutes per side. Transfer to a plate.
Reduce the heat to medium and add the butter in the same pot. Once the butter has melted, add the onion, carrots, and celery and cook, stirring occasionally, until the vegetables are tender, 6 to 7 minutes. Stir in the garlic and cook until fragrant, about 1 minute more. Sprinkle in the flour and cook, stirring constantly, until a thick paste has formed, about 2 minutes. Slowly stir in the chicken stock. Add the potatoes, green beans, thyme, sage, celery seed, and garlic powder.
Return the chicken and any collected juices to the pot. Cover and bring to a boil over medium-high heat, then reduce the heat to low. Simmer, stirring occasionally, until the potatoes are tender, the chicken is cooked through, and the stew begins to thicken, 35 to 40 minutes. Transfer the chicken to a plate or cutting board. Use two forks to shred the chicken into bite-size pieces, alternatively you can chop the chicken.
Stir in the chicken, milk, and remaining 1 teaspoon salt. Bring to a boil, then reduce the heat to medium-low and simmer for about 5 minutes. Stir in the parsley. Adjust the seasoning to taste.
Divide the stew among six bowls and serve.

If using frozen green beans, add them at the end when you add the milk. They will only need a few minutes to be warmed through and tender.