A humble, yet heartwarming chicken stew that's not just a meal but a culinary hug. It's the kind of dish that says: "Take a break, unwind, and savour the simple joys of a delicious homemade dinner". Grab a bowl, cozy up, and let this recipe bring a smile to your face after a long day.

6 chicken thighs, skinless, boneless cut in 2-inch pieces 
1 tsp Kosher salt or to taste
1/2 tsp Black pepper or to taste
2 tbsp EVOO
1 tbsp all-purpose flour
1 yellow onion, trimmed and roughly chopped
3 garlic cloves, finely chopped
2 carrots, peeled and cut into 1-inch pieces
1 red bell pepper, trimmed and cut into 1-inch pieces
3 medium yellow potatoes, peeled and cut into 1-inch pieces
1 tsp paprika
1 tsp coriander
1 tsp oregano
1 large can peeled San Marzano tomatoes (828ml)
cups high-quality chicken stock or homemade 
1 tbsp Lemon white balsamic

Optional: 1 tsp concentrated Beef stock for added umami

On medium-high heat, in Dutch oven add olive oil. When glistening, add chicken thigh pieces. Cook for 6 minutes until golden brown.  Add onion, garlic, carrot, pepper, and potato. Season with paprika, coriander, oregano, salt and pepper. Sprinkle flour and stir to combine. Cook until the veggies have begun softening about 7 to 8 minutes. Add tomatoes and juice. Before adding, break the tomatoes into chunks (by hand). Add chicken stock (and beef stock if using), then bring to a boil before reducing to a simmer. Let simmer until the stew has thickened about 30 to 40 minutes. Stir in the Lemon balsamic before serving.