6 Servings / 1 Hour

Ingredients:

• 2 tbsps Extra Virgin Olive Oil
• 680 grams Chicken Thighs (boneless, skinless, cubed)
• Sea Salt & Black Pepper (to taste)
• ½ Yellow Onion (large, diced)
• 2 Carrot (large, peeled, chopped)
• 2 stalks Celery (chopped)
• 3 Garlic (cloves, minced)
• 2 Yellow Potato (large, peeled, cubed)
• 4 Cups Chicken Broth, Low Sodium
• 1 Lemon (juiced)
• 2 tbsps All Purpose Gluten-Free Flour
• 1/23 cup Water
• 1 cup Green Beans (trimmed, chopped)
• 2 tbsps Parsley (freshly, finely chopped)

Directions:

1. In a large pot or dutch oven, heat the oil over medium-low heat.
2. Add the chicken thighs, salt and pepper. Cook for seven to eright minutes or until they are browned and cooked through. Remove and place onto a plate. 
3. Add the onion, carrots, celery, garlic, salt, and pepper to the pot. Saute for four to five minutes or until the vegetables have softened. Add a splash of broth or water if needed so the vegetables don’t burn. 
4. Add the potatoes, chicken broth, lemon juice, and cooked chicken. Stir to combine.
5. Make a slurry by adding the flour to a cup or a bowl and mixing it with water until it is completely dissolved. Pour it into the pot and stir continuously for one to two minutes. This will help thicken the stew.
6. Bring the stew to a boil then lower it to a simmer. Cover and simmer for 25 to 30 minutes or until the chicken is tender and the potatoes are cooked through. Stir occasionally.
7. Add the green beans and parsley and cook for another 10 minutes. Divide evenly between bowls and enjoy! 

Notes:

• Leftovers: Refrigerate in an airtight container for up to three days. Freeze for up to one month.
• Serving Size: One serving is equal to approximately two cups.
• Additional Toppings: Lemon juice and/or fresh herbs.
• Consistency: You can omit the slurry if you prefer a watery stew. Alternatively, you can add water while the stew is cooking until your desired consistency is reached.