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

Steps

1. In a large pot, brown/saute chicken in 1 T. olive oil; remove from pot; set aside.
2. 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.
3. Add potatoes, sweet potatoes, red pepper, wine, chicken and stock/broth; bring to a boil; reduce heat; cover; simmer 30 minutes.