A comforting and flavorful chicken and vegetable stew perfect for any occasion.
Heat the butter in a soup pot over medium heat until melted.
Using butter adds a rich flavor to the base of the stew.
Add the chicken pieces and cook until lightly browned on all sides.
Ensure the chicken is cut into even pieces for uniform cooking.
Stir in the onion, celery, bell pepper, and garlic, and sauté until softened.
Cook the vegetables until they release their aroma for a flavorful base.
Pour in the chicken broth, then add the thyme and black pepper.
Use low-sodium broth to control the saltiness of the stew.
Bring the mixture to a boil, then add the potatoes and carrots.
Cut the potatoes and carrots into similar-sized pieces for even cooking.
Reduce the heat to low and let the stew simmer until the vegetables are tender.
Cover the pot partially to retain heat while allowing steam to escape.
Remove the pot from heat and stir in the cream.
Adding the cream off heat prevents it from curdling.
Serve the stew hot, garnished with fresh herbs if desired.
Serve with a side of crusty bread for a complete meal.
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