Luxurious Creamy Roquefort Chicken Stew

1.Season the chicken thigh pieces generously with salt and pepper.

2.Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the chicken in batches until nicely seared on all sides; do not overcrowd the pan. Remove the browned chicken and set aside.

3.Reduce the heat to medium. Add the chopped onion and diced red bell pepper to the pot and sauté for 5-7 minutes until softened. Add the minced garlic and dried thyme, cooking for 1 minute until fragrant.

4.If using wine, pour in the white wine and scrape up any browned bits from the bottom of the pot (deglazing). Let it simmer and reduce by half, about 3 minutes.

5.Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.

6.Slowly whisk in the chicken broth until the mixture is smooth. Bring the liquid to a gentle simmer.

7.Return the seared chicken to the pot. Cover, reduce heat to low, and let the stew simmer gently for 20 minutes, or until the chicken is tender and cooked through.

8.Remove the pot from the heat. Stir in the heavy cream until fully incorporated.

9.Add the crumbled Roquefort cheese in small batches, stirring gently until the cheese has melted completely into a smooth, luxurious sauce. Taste and adjust seasoning (salt and pepper) if necessary.

10.Ladle the creamy Roquefort chicken stew into bowls. Garnish generously with fresh chopped parsley before serving hot with crusty bread or mashed potatoes.