Creamy Chicken and Mushroom Stew

1.Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.

2.Add the chicken pieces and sear until golden brown on all sides, about 5-6 minutes. Remove chicken and set aside.

3.In the same pot, add the chopped onion, celery, and red bell pepper. Sauté until softened and translucent, about 5 minutes.

4.Add the sliced mushrooms and cook until they release their moisture and start to brown, about 6-7 minutes.

5.Stir in the minced garlic, dried thyme, smoked paprika, salt, and black pepper. Cook for 1 minute until fragrant.

6.Add the diced tomatoes and cook for another 3-4 minutes, allowing them to soften and break down slightly.

7.Sprinkle the flour over the vegetables and stir well to coat. This will help thicken the stew.

8.Gradually pour in the chicken broth while stirring constantly to avoid lumps. Bring the mixture to a gentle simmer.

9.Return the browned chicken to the pot, cover, and let simmer for 15 minutes, allowing flavors to meld and chicken to cook through.

10.Reduce heat to low and stir in the heavy cream. Simmer uncovered for an additional 5 minutes until the stew is creamy and slightly thickened.

11.Taste and adjust seasoning with additional salt and pepper if needed.

12.Serve hot, garnished with chopped fresh parsley. This stew pairs beautifully with crusty bread or over creamy mashed potatoes.