Garlic and parmesan chicken stew

nut-free, egg-free, freezes

  • 4 portions

Difficulty: Easy

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  1. In a casserole, heat the oil over medium heat. Brown chicken thighs for 2 to 3 minutes.
  2. Add the onion, carrots, garlic, and celery. Cook for 1 to 2 minutes.
  3. Add the flour and stir. Pour in broth and bring to a boil.
  4. Add baby potatoes, thyme, and bay leaf. Cover and simmer for 30 to 35 minutes over low-medium heat, until the chicken is no longer pink.
  5. Add cream, parmesan, and parsley. Stir. Heat for 1 to 2 minutes.