Chicken Stew

This recipe from DELISH was the perfect comfort dinner when its been cold and raining for the last 3 days! Very simple and I really liked how the shredded chicken breast gave flavor and texture.

2 tbsp. 

butter

2 

large carrots, peeled and sliced into coins

1 

stalk celery, chopped

Kosher salt

Freshly ground black pepper

3 

cloves garlic, minced

1 tbsp. 

all-purpose flour

1 1/2 lb. 

boneless skinless chicken breasts

3 

sprigs fresh thyme

1 

bay leaf

3/4 lb. 

baby potatoes, quartered

3 c. 

low-sodium chicken broth 

Freshly chopped parsley, for garnish

1. 
   
2. In a large pot over medium heat, melt butter. Add carrots and celery and season with salt and pepper. Cook, stirring often, until vegetables are tender, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
3. Add flour and stir until vegetables are coated, then add chicken, thyme, bay leaf, potatoes, and broth. Season with salt and pepper. Bring mixture to a simmer and cook until the chicken is no longer pink and potatoes are tender, 15 minutes. Don't forget to remove the bay leaf and the thyme stems.
4. Remove from heat and transfer chicken to a medium bowl. Using two forks, shred chicken into small pieces and return to pot. 
5. Garnish with parsley before serving.