Chicken Stew
Description
Winner, winner chicken dinner, or better yet, a yummy chicken stew! The chicken, potatoes, onions and carrots are perfectly simmered in a nicely seasoned chicken stock that makes everything delicious and tender.
Ingredients
8 chicken thighs, about 1 1/2 lb., diced
2 T. olive oil, divided
2 carrots, diced
1 small onion, diced
2 stalks celery, diced
5 T. flour, divided
½ t. rosemary
½ t. thyme
¼ t. sage
salt and pepper, to taste
1 ½ c. potatoes, peeled and diced
1 ½ c. sweet potatoes, peeled and diced
½ red bell pepper, seeds discarded, finely diced
¼ c. white wine
4 c. chicken stock/broth
1 c. peas or green beans
½ c. heavy cream
Directions
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In a large pot, brown/saute chicken in 1 T. olive oil; remove from pot; set aside.
In the same pot, add remaining olive oil; cook onion, carrots and celery for about 3 minutes or until onion is slightly softened. Stir in 3 T. flour, seasonings, salt pepper. Cook over medium heat, about 2 minutes.
Add potatoes, sweet potatoes, red pepper, wine, chicken and stock/broth; bring to a boil; reduce heat; cover; simmer 30 minutes.
Uncover; stir in peas or green beans and cream. Thicken, if desired.* Simmer an 10 minutes, uncovered.
*To thicken: In a jar, combine remaining 2 T. flour and 1 c. water or stock/broth. Shake well to ensure that there are no lumps. Add a little at a time to the boiling stew to reach desired consistency.
6 servings.