Ease of Preparation: Easy
Yield: 4 servings
Ingredients:
2 tablespoons (30 ml) vegetable oil
1 ½ pounds (680 g) boneless chicken thighs (about 8 thighs)
1 cup (240 ml) chopped onions
1 cup (240 ml) chopped carrot
1 cup (240 ml) chopped celery
1 bay leaf
½ teaspoon (2.5 ml) dried thyme
½ teaspoon (2.5 ml) salt
1 teaspoon (5 ml) ground black pepper
4 cups (960 ml) chicken stock
¼ cup (60 ml) flour
1 tablespoon (15 ml) grainy mustard
Chopped parsley, for garnish
Method:
Heat vegetable oil in a saucepan over medium heat. Add chicken thighs and brown on both sides. Add onions, carrots, celery, bay leaf, thyme, salt, and ground black pepper and stir to combine. Add chicken stock and increase heat to medium-high. Bring to a gentle boil for 10 minutes.
Remove chicken thighs with a slotted spoon to a plate or cutting board, then shred to pieces using two forks or a knife. Transfer shredded chicken back to saucepan.
In a small bowl, combine flour, grainy mustard, and ½ cup (120 ml) of the liquid from the stew. Stir to create a slurry. Add slurry to saucepan and stir to combine. Decrease heat to medium-low and simmer for another 10 minutes or until creamy. Top with chopped parsley.
