Chicken Stew that hits the sweet spot of protein veggies and comfort

Adapted from Dan Pelosi, New York Times Cooking

This meal hits the sweet spot of protein veggies and comfort. It’s nutrient packed, and easy for weeknights. Thighs bring great flavor and stay juicy, and the combo of veggies makes it a naturally balanced protein veggie bowl.

Ingredients

• 2 tablespoons butter

• 2 tablespoons olive oil

• 1 medium onion diced

• 3-4 medium carrots peeled and diced

• 2-3 stalks celery diced

• 4 garlic cloves minced

• 1 teaspoon sweet paprika

• Salt and black pepper to taste

• 3 tablespoons all purpose flour

• 4 cups chicken broth or bone broth

• 1 tablespoon apple cider vinegar

• One and a half pounds boneless skinless chicken thighs

• 1 pound baby potatoes halved or whole

• 1 cup fresh green beans cut into one inch pieces

• 1/2 cup heavy cream (see swaps in steps below)

• 1 teaspoon dried sage

• 1 teaspoon dried thyme

• 1 teaspoon dried oregano

• Fresh parsley for serving

• Lemon wedges for serving

Preparation

Step 1

In a large pot on medium heat olive oil and melt butter. Add diced onion, carrots, celery, minced garlic, paprika, and a good pinch of salt. Stir often until the onion turns translucent, about six minutes.

Step 2

Stir in the flour for one minute. Add chicken broth and vinegar and mix until smooth.

Step 3

Add the chicken thighs, potatoes, green beans, cream, sage, thyme, oregano, and one teaspoon each of salt and pepper. Bring it to a gentle boil, then lower the heat and let it simmer with the lid slightly cracked for twenty minutes.

Step 4

Lift out the chicken, shred it with two forks, and return it to the pot. Cover and cook another five to ten minutes until the veggies are tender. Taste and adjust seasoning. Serve with parsley and lemon.

It freezes up to three months.

Optional add ins:

Sweet peppers

Extra paprika

One chopped apple for sweetness

A splash of fish sauce for umami

Research notes!

Why thighs work well

Chicken thighs hold moisture better than breast meat and deliver more iron and zinc per ounce. The USDA lists about 26 grams of protein per four ounce cooked portion.

Source USDA FoodData Central.

Why the vinegar matters

Apple cider vinegar helps brighten the stew and may slightly enhance mineral absorption, according to food chemistry research on acidity and nutrient availability.

Source Journal of Food Science.

Paprika in stews

Paprika brings antioxidants like carotenoids which support immune function.

Source National Institutes of Health Office of Dietary Supplements.

Veggie balance

Carrots, celery, and green beans provide fiber, potassium, and vitamin C which help support digestion and metabolic health.

Source USDA FoodData Central.

Heavy cream swap

If you want a lighter version, coconut milk or evaporated milk works well without losing the silky texture. The NYT notes this flexibility in their recipe notes.

Source New York Times Cooking.