▢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.
