Ingredients
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- 1 ½ pounds 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 diced potatoes peeled if using russets or baking potatoes
- 1 ½ cups diced sweet potatoes peeled
- ½ red bell pepper finely diced
- ¼ cup white wine
- 4 cups chicken broth or chicken stock
- 1 cup green beans cut into 1-inch pieces, or frozen peas, thawed
- ½ cup heavy whipping cream
Instructions
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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.
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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.
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Add potatoes, sweet potatoes, red pepper, white wine, browned chicken and broth. Bring to a boil, reduce heat and simmer covered for 30 minutes.
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Remove lid and stir in green beans and cream. Thicken if desired (below) and simmer an additional 10 minutes uncovered.
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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.
Video
Nutrition Information
Calories: 611 | Carbohydrates: 30g | Protein: 32g | Fat: 39g | Saturated Fat: 12g | Cholesterol: 179mg | Sodium: 403mg | Potassium: 1010mg | Fiber: 4g | Sugar: 6g | Vitamin A: 9020IU | Vitamin C: 24.8mg | Calcium: 77mg | Iron: 3.8mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
