I made NYT’s chicken stew for the first time today - winner!
I was short on chicken thighs - 1 lb. instead of 1.5 lbs - and therefore reduced the chicken stock from 4 c. to 3 c., but otherwise left all the veg and seasonings the same. I also cut the chicken thighs into chunks, browned them, and removed them to a plate before proceeding with the mirepoix. I did not shred the chicken any further. Lastly, as I’m not a fan of long-cooking green beans, I tossed in some sauteed kale from freezer and sliced fresh mushrooms (along with the browned chicken) at the end.
So good! The cider vinegar and herbs (and the squeeze of lemon at the end) make for a tasty and delicious stew. Will make again. FYI: even with the shortened chicken, we got 6 servings out of the recipe ( which suggests 4 servings).
