Easy Chicken Stew

To a large Dutch oven or large soup or stock pot, add the oiive oil, chicken, and saute over medium-high heat for about 3-4 minutes to brown the chicken; stir and flip intermittently to brown it evenly. Remove the chicken and set it aside on a plate or bowl. Tips - The chicken doesn't have to be completely cooked through (although it will be somewhat close) because it goes back into the pot and simmers for 30 minutes later. Make sure not to crowd it and saute in batches if you need to based on the size of your pot.

Add the butter, onions, carrots, celery, garlic, and saute for 3 minutes; stir and toss nearly constantly with a wooden spoon to ensure even cooking and so the garlic doesn't burn.

Using your wooden spoon, spread the vegetables out to the perimeter of the Dutch oven, creating a well in the center.

Add the remaining 3 tablespoons flour into the center well, and push any butter into the flour, and cook for 1 minutes. Tip - this isn't an exact science, don't overthink it too much. The purpose of the additional flour is to help the stew thicken later on. You simply need to cook it at this point so that later on you don't have any raw flour flavor.

Add the herbs, spices, stir to combine, and saute for 1 minute.

Add the chicken broth, optional wine, potatoes, add the chicken back in, turn the heat to medium, and simmer uncovered for about 20 to 23 minutes, or until the potatoes are tender and the broth level has reduced and thickened a bit. Tips - I recommend the wine for depth of flavor; the alcohol burns off during the cooking and simmering, but you can simply omit if desired. There's no need to 'replace' it with anything else other than a splash more broth if you'd like. Regarding the potatoes, as mentioned in the ingredients, make sure to slice them into bite-sized pieces, about 3/4-inch cubes is ideal. They're going to be the thing that is "holding up" the cooking process because you can't move on until they're tender.

Add the fresh green beans. Tip - I strongly recommend fresh. Frozen may be okay but I think canned will just turn super mushy and not be appetizing.

If desired, you can slowly add the heavy cream. Tips - Half-and-half may be substituted but do not use milk. Whisk continually the whole time as you're adding it. Make sure it's at room temperature so it's less likely to curdle when it hits the hot pot of stew.

Simmer for about 5 to 7 minutes, or until the green beans are as tender as desired, noting they will continue to soften even off the heat due to the warm stew broth continuing to cook them.

Make sure the broth level is where you like it. See Notes for more info.*

If you used fresh herbs, remove the sprigs of thyme, rosemary, and sage leaf.

Taste the stew and check for salt balance, pepper, etc. Tips - You're going to need to add salt now. How much will depend on the broth you used and your general preference for saltiness. I add about 2 to 3 teaspoons at this point but it's up to you. Add slowly and keep going until you get it to where you like it. If the stew tastes at all flat or boring, it likely means it needs more salt. You have literally 10 pounds of food between the chicken and vegetables and it needs salt so don't be shy about adding it. Pepper too!

Optionally garnish with fresh parsley (if you don't have fresh, I personally wouldn't even add dried parsley but it's up to you) or other optional fresh herbs, ladle into bowls and serve with crusty bread, dinner rolls, or a salad (See Blog Post for homemade dinner rolls and easy salad recipes), and serve immediately. Stew will keep airight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently in the microwave. I recommend individually-sized containers for ease with serving leftovers later.