Weight Watchers Recipes

Chicken Stew

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.

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