Chicken and Vegetable Fricassee | RICARDO

Ingredients

• 1 1/2 lb (675 g) boneless, skinless chicken thighs
• 2 tbsp butter
• 4 medium Yukon Gold potatoes, peeled and cut into large cubes
• 2 garlic cloves, chopped
• 1 3/4 cups (430 ml) chicken broth
• 1 bag (15 oz/425 g) fresh mixed vegetables for stew and stir fry (see note)
• 1 tbsp cornstarch
• 1/2 cup (125 ml) 15% cooking cream or 35% cream
• Parsley or tarragon leaves, finely chopped (optional)