Chicken Stew

• •
  1 Yellow Onion(110g)
• •
  3 Celery(120g)
• •
  4 Garlic(12g)
• •
  0.5 lbs Carrots
• •
  1.8 lbs Chicken Thigh, Boneless Skinless

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

• •
  4 tbsp Flour, All-Purpose, White
• •
  2 tbsp Butter
• •
  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  1.5 lbs Potato, Yukon Gold
• •
  1 tsp Parsley, Fresh
• •
  0.5 tsp Thyme, Dried
• •
  0.5 tsp Rosemary, Fresh
• •
  0.5 tsp ½ tsp dried sage ($0.05)
• •
  0.3 tsp ¼ Tsp Black Pepper (Freshly Cracked, $0.02)
• •
  2 cup Low Sodium Chicken Broth
• •
  2 cup Vegetable Broth, Low Sodium

Instructions

1. 1Dice the yellow onion and celery, mince the garlic, slice the carrots into coins, and cut the baby potatoes into bite-sized pieces. Cut the chicken thighs into 1-inch chunks and toss with 2 Tbsp of the flour until evenly coated.
2. 2Melt the butter with the olive oil in a large pot over medium-high heat until sizzling, about 2 minutes. Add the flour-coated chicken in a single layer and cook undisturbed for 5–7 minutes until the bottom is deep golden brown, then stir and cook another 3–4 minutes until browned on all sides. Transfer to a clean bowl using a slotted spoon.
3. 3Reduce heat to medium and add the onion, celery, garlic, and carrots to the same pot. Cook 4–5 minutes, stirring occasionally, until the onion softens and the browned bits on the bottom of the pot loosen into the vegetables.
4. 4Sprinkle the remaining 2 Tbsp flour over the vegetables and stir constantly for 2 minutes until the flour coats everything and no dry pockets remain.
5. 5Return the browned chicken to the pot. Add the potatoes, dried parsley, thyme, rosemary, sage, and black pepper. Pour in the chicken broth and vegetable broth and stir well to combine, scraping up any flour from the bottom.
6. 6Cover and bring to a boil over medium-high heat, about 5–7 minutes. Once boiling, remove the lid, reduce heat to medium-low, and simmer uncovered for 30–35 minutes, stirring occasionally, until the potatoes are fork-tender and the broth has thickened to a hearty stew consistency.
7. 7If using, stir in the fresh chopped parsley and remove from heat.
8. 8Divide the stew evenly into 6 airtight meal-prep containers while hot. Refrigerate for up to 4 days or freeze for up to 3 months.