Name: Hearty Chicken Stew
Ingredients: 1 tablespoon olive oil; 1.5 pounds boneless chicken thighs; 3 tablespoons salted butter; 2 carrots, chopped; 2 stalks celery, chopped; 1 small onion, sliced; 2 cups sliced mushrooms; 3 tablespoons all-purpose flour; 3 cups chicken broth, or more to taste; salt and ground black pepper to taste

Ingredients

1 tablespoon olive oil
1.5 pounds boneless chicken thighs
3 tablespoons salted butter
2 carrots, chopped
2 stalks celery, chopped
1 small onion, sliced
2 cups sliced mushrooms
3 tablespoons all-purpose flour
3 cups chicken broth, or more to taste
salt and ground black pepper to taste

Steps

Heat oil in a Dutch oven or large saucepan over medium-high heat. Brown chicken thighs in the hot oil, 2 to 3 minutes per side. Remove chicken and add butter, allowing it to melt but not burn. Add carrots, celery, onion, and mushrooms. Cook until mushrooms are soft and onion is translucent, 5 to 7 minutes.
Stir flour into the mixture to make a roux with the butter. Allow to cook, stirring, until it darkens a little, 10 to 15 minutes. Slowly add chicken broth while continuing to stir. Add chicken, reduce heat, and let simmer until easily shredded, 1 to 1 1/2 hours. Season with salt and pepper. Serve hot in a bowl or on a plate.