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2 tablespoons butter 

2 tablespoons olive oil

1 medium onion, diced (about 6 ounces) 

2 medium carrots, peeled and diced (about 5 ounces)

3 stalks celery, diced (about 3 ounces) 

4 garlic cloves, minced

½ teaspoon sweet paprika

Salt and black pepper

3 tablespoons all-purpose flour 

4 cups chicken broth

1 tablespoon apple cider vinegar

1½ pounds boneless, skinless chicken thighs ( 3 to 4 depending on size)

1 pound baby potatoes, cut into quarters

1 cup (1-inch pieces) green beans (about 4 ounces)

½ cup heavy cream 

½ teaspoon dried sage 

½ teaspoon dried thyme

½ teaspoon dried oregano

Fresh parsley, for serving 

Lemon wedges, for serving

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1. Heat a large pot or Dutch oven on medium. Add butter, olive oil, onion, carrots, celery, garlic, paprika and a big pinch of salt and cook, stirring frequently, until onion is translucent, 5 to 7 minutes.

2. Add flour and stir for 1 minute. Add chicken broth and vinegar and stir until flour is incorporated.

3. Add chicken thighs, potatoes, green beans, heavy cream, sage, thyme, oregano, and 1 teaspoon each of salt and black pepper. Bring the stew to a gentle boil on medium-high and then reduce heat to maintain a simmer. Simmer, with the lid partially covering the pot, until the chicken is cooked through, about 20 minutes.

4. Transfer the chicken to a plate. Completely cover the pot with the lid and let the vegetables cook for 5 to 10 minutes, until desired doneness. Meanwhile, shred the chicken into bite-size pieces with two forks, then return the chicken to the pot. Season to taste with more salt and pepper. Serve warm, garnished with parsley, with lemon wedges on the side if desired.

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