Step 1

Mince 6 cloves of garlic and 1 onion (any color).

Step 2

Wash and scrub 4-5 large carrots and 4-6 red potatoes (or any waxy potato variety). Feel free to peel the carrots if desired (there is no need to peel the potatoes). Slice the carrots and dice the potatoes (yields 4-5 cups each).

Step 3

Cut 1 1/2 - 2 lbs. boneless, skinless chicken (light or dark) into chunks. Place the chicken into a bowl and add 1/3 cup gluten free flour blend (or AP flour if not gluten free). Toss the chicken until completely coated in the flour.

Step 4

Place a cast iron Dutch oven or large soup pot on the stove top and heat to medium high. Add 1 Tbsp. olive oil. Once the oil is heated, add half of the chicken to the pot, along with a generous pinch of kosher salt and pepper.

Step 5

Sauté the chicken for 2-3 minutes on the first side and then flip the chicken over and sauté for another 2-3 minutes on the second side, adding another generous pinch of salt and pepper. Once the chicken is lightly golden (it will not be cooked at this point), remove it from the pot and set aside.

Step 6

Add 1 Tbsp. olive oil to the pot and repeat the process with the second half of the chicken. Remove when seared and set aside.

Step 7

After the chicken has been removed, add 2 more Tbsp. olive oil to the pot. Add the minced garlic and onions and sauté for 3-4 minutes on medium high heat.

Step 8

Add ½ cup white wine to the pot and sauté with the garlic and onions for 4-5 minutes, or until the wine has reduced.

Step 9

Add the diced carrots, along with ¼ tsp. each kosher salt and pepper. Sauté the carrots for 4-5 minutes, stirring often. Add 5 cups of low sodium chicken broth, bring to a boil, reduce to a low boil, and cook covered for 15 minutes.

Step 10

After 15 minutes, remove the cover from the pot and add the diced potatoes, seared chicken, 1 tsp. Italian seasoning (can sub 1/2 tsp. each of dried thyme and rosemary OR 1-2 sprigs fresh thyme and 1-2 sprigs fresh rosemary), and another ¼ tsp. kosher salt. Stir until combined.

Step 11

Cover the pot and cook on a low boil for another 15 minutes.

Step 12

After 15 minutes, remove the cover and add 2 cups frozen peas. Cover and cook for another 5 minutes or so.

Step 13

To thicken the broth, dip a measuring cup into the stew and remove a cup or so of the liquid. Add 1-2 Tbsp. flour or corn starch to the liquid and stir until incorporated (this creates a slurry). Add the slurry back into the pot and stir until combined. Feel free to repeat this process until the broth has reached your desired consistency (this step is optional).Alternately, you can remove a few of the cooked potatoes and place them in a small bowl. Smash the potatoes with a fork and add them back into the stew. This will help to thicken the broth without adding any starches or thickeners.

Step 14

Feel free to add another 1/4 tsp. kosher salt if needed. Adjust black pepper levels as needed. Make sure the chicken is fully cooked through and the vegetables tender, but not mushy. Remove any fresh herb sprigs (if used).