| Servings |
|
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 green beans or peas or both if you fell adventerous
Ingredients
|
|
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. and 1/4 cup white wine and allow to boil to about 1 tbsp. 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.
Share this Recipe