Ingredients
- ▢1 ½ lbs boneless skinless chicken thighs about 8 thighs, diced 1-inch
- ▢2 tablespoon olive oil
- ▢2 carrots diced
- ▢1 small onion chopped
- ▢2 ribs celery diced
- ▢5 tablespoons all-purpose flour divided
- ▢½ teaspoon dried rosemary
- ▢½ teaspoon dried thyme leaves
- ▢¼ teaspoon ground sage
- ▢salt and black pepper to taste
- ▢1 ½ cups potatoes peeled and diced
- ▢1 ½ cups sweet potatoes peeled and diced
- ▢½ red bell pepper finely diced
- ▢¼ cup white wine
- ▢4 cups chicken broth or chicken stock
- ▢1 cup green beans or peas
- ▢½ cup heavy whipping cream
Instructions
- In a large pot or dutch oven, brown chicken in 1 tablespoon olive oil (it doesn’t have to be cooked through). Remove from pot and set aside.
- Cook onion, carrot and celery in remaining olive oil for about 3 minutes or until onion is slightly softened. Stir in 3 tablespoons of flour, seasonings and salt & pepper to taste. Cook over medium heat about 2 minutes.
- Add potatoes, sweet potatoes, red pepper, white wine, browned chicken and broth. Bring to a boil, reduce heat and simmer covered for 30 minutes.
- Remove lid and stir in green beans and cream. Thicken if desired (below) and simmer an additional 10 minutes uncovered.
- To thicken: In a mason jar combine remaining 2 tablespoons flour and 1 cup water or broth. Shake very well (ensure there are no lumps) and add a little at a time to boiling stew to reach desired consistency.
