Rustic Chicken Stew - cooking recipe

Ingredients

5 cups chicken broth
2 dried bay leaves
1 1/2 lbs chicken thighs, boneless skinless
1 1/2 cups carrots, large dice
2 cups russet potatoes, unpeeled, cut into 1 cubes (peel them if you prefer)
2 tablespoons butter
1 1/2 cups onions, coarsely chopped
1 cup celery, coarsely chopped
1 1/2 cups button mushrooms (halved or quartered)
1/2 teaspoon dried thyme
2 teaspoons dried parsley (2 tablespoons fresh chopped)
1/4 cup flour
1/4 cup milk (or 1/4 cup cream)
1 cup frozen cut green beans, thawed
salt and pepper

Preparation

In a large saucepan, bring broth to a low simmer and add bay leaves and chicken thighs. Simmer for 20 minutes. Remove chicken with a slotted spoon and coarsely chop when cool enough to handle. While chicken is cooling, add carrots and potatoes to broth. Add chicken when chopped.
Meanwhile, melt butter over medium heat in a non-stick frying pan. Add onion, celery and mushrooms and saute until soft, about 5-7 minutes, stirring occasionally. Stir in thyme, parsley, and flour. Stir until flour is absorbed and add mixture to broth.
Simmer stew for 15 to 20 minutes or until your potatoes and carrots are almost cooked to your preference. Add beans and milk or cream and let heat for 5 minutes. Add salt and pepper to taste. Remove bay leaves and serve!