This chicken stew is made quickly with rotisserie or leftover chicken, but that does not make it short on flavor. This shortcut chicken stew is hearty, flavorful and oh so good!
In a large pot, warm the butter and olive oil over medium heat. Add the onions, carrots and potatoes and season with a pinch of salt and pepper. Cook until the onions are translucent and soft.
Sprinkle with the flour and cook, stirring frequently for a couple of minutes.
Pour in the white wine, stirring to scrape up any browned bits off the bottom of the pot.
Add the chicken stock, garlic, paprika, and thyme, and bring just to a boil and then simmer for about 20 minutes or until the potatoes are cooked.
Stir in the chicken and simmer for about another 5 minutes or until warmed through.
Adjust the salt and pepper to your taste. Sprinkle with fresh herbs if desired. Serve with crusty bread or fresh rolls.