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Ingredients
- 1 lb chicken thigh chunked
- 1 onion large dice
- 2 stalks celery 1/2 inch dice
- 3 carrots 1 inch dice
- 1/2 red pepper, small dice
- 5 tbsp flour, divided
- 1 tsp dries thyme or 1 tsp fresh thyme
- 1/2 tsp rosemary
- 1 tsp sage
- 1 tsp garlic powder
- 1 tsp onion powder
- salt and pepper to taste
- 1/2 cup white wine
- 1 1/2 cups white potatoes diced
- 1 1/2 cups sweet potatoes diced
- 3 cups chicken broth
- 2 tbsp fresh parsley chopped
- 1/2 cup heavy cream
- 3/4 cup cooked green beans or peas or both if you feel adventerous
Ingredients
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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, celery and red pepper in 1 tablespoon olive oil for about 3 minutes or until onion is slightly softened.
- Add 1/4 cup white wine and allow to boil to about 1 minute.
- Stir in 3 tablespoons of flour, seasonings and salt & pepper to taste. Cook over medium heat about 2 minutes.
- Add potatoes, sweet potatoes, remaining 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 (peas) 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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