Chicken Stew

Name: Chicken Stew
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 8 chicken thighs (about 1 1/2 pounds, diced); 2 tablespoon olive oil; 2 carrots (diced); 1 small onion; 2 stalks celery (diced); 5 tablespoons flour (divided); ½ teaspoon rosemary; ½ teaspoon thyme; ¼ teaspoon sage; salt and pepper (to taste); 1 ½ cups potatoes (peeled and diced); 1 ½ 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

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Prep Time: 15 minutes

Cook Time: 40 minutes

Total: 55 minutes

Servings: 6

Cost: $10.23 /serving

Author : Holly Nilsson

chicken soup chicken stew

Instructions

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Step 1

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.

Step 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 & pepper to taste. Cook over medium heat about 2 minutes.

Step 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.

Step 4

Remove lid and stir in green beans and cream. Thicken if desired (below) and simmer an additional 10 minutes uncovered.

Step 5

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.

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