Ingredients
. 8 chicken thighs about 0,7 kg, diced
. 2 tbsp olive oil
. 2 carrots diced
. small onion
. 2 stalks celery diced
. 5 tbsp flour divided
. ½ tsp rosemary
. ½ tsp thyme
. ¼ tsp sage
. . salt and pepper to taste
• 1½ cups potatoes peeled and diced
• 1½ cups sweet potatoes peeled and diced
• ½ red pepper finely diced
• ¼ cup white wine
• 4 cups chicken broth or chicken stock
• 1 cup green beans or peas
• ½ cup heavy cream
Instructions
1 In a large pot or Dutch oven, brown the chicken in 1 tablespoon of olive oil (it doesn’t have to be cooked through). Remove from pot and set aside.
2. 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 and pepper to taste. Cook over medium heat about 2 minutes.
3. Add potatoes, sweet potatoes, red pepper, white wine, browned chicken and broth. Bring to a boil, reduce heat and simmer covered for 30 minutes.
4. Remove lid and stir in green beans and cream. Thicken if desired (below) and simmer an additional 10 minutes uncovered.
5. To thicken: In a mason jar combine remaining 2 tablespoons of flour and 1 cup of 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.
– Spendwithpiennies.com.
