Last night's dinner

I made a really tasty chicken stew last night. Stopped and got 2 pounds of chicken thighs (did you know most professional chefs prefer chicken thighs over chicken breast? They say they have more taste. And, the best part? They're CHEAP!!!) Anyway, everything else came out of my house (although I had to use dried thyme and canned green beans). And, I didn't add any hot sauce at the end. It tasted too good already! Anyway, here's the recipe:

Hearty Chicken Stew
Recipe courtesy Dave Lieberman

4 small onions, quartered
6 cloves garlic, peeled
1 pound carrots, peeled and cut into 2-inch chunks
2 pounds chicken thighs, skin removed (I didn't remove the skin, BTW)
Handful thyme sprigs
Kosher salt and freshly ground black pepper
1 1/2 pounds red bliss potatoes, washed and quartered (I used Yukon Gold instead)
2 handfuls green beans, trimmed (I only had canned)
Hot pepper sauce, to taste (didn't bother)

In a large pot, combine onions, garlic, carrots, chicken and thyme. Season with salt and pepper. Add cold water to cover. Bring to boil then reduce heat to a simmer. Skim and discard any scum that may come to the top.

Simmer until the meat of the chicken falls off the bone with almost no pressure from a fork, about 1 to 1 1/2 hours. Remove the chicken pieces to a plate. Use 2 forks to separate the meat from the bone. Add the meat back to pot.

Add the potatoes, cook until fork tender, about 20 minutes. Add green beans, cook until crisp-tender, about 3 to 4 minutes. Remove from heat, add hot sauce, salt and pepper to taste.