Ingredients<\/u>:<\/b>
\n1 \u00bd lbs boneless skinless chicken thighs about 8 thighs, diced 1-inch
\n2 tablespoon olive oil
\n2 carrots diced
\n1 small onion chopped
\n2 ribs celery diced
\n5 tablespoons all-purpose flour divided
\n\u00bd teaspoon dried rosemary
\n\u00bd teaspoon dried thyme leaves
\n\u00bc teaspoon ground sage
\nsalt and black pepper to taste
\n1 \u00bd cups potatoes peeled and diced
\n1 \u00bd cups sweet potatoes peeled and diced
\n\u00bd red bell pepper finely diced
\n\u00bc cup white wine
\n4 cups chicken broth or chicken stock
\n1 cup green beans or peas
\n\u00bd cup heavy whipping cream<\/p>\n
Directions<\/u>:<\/b>
\nIn 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.
\nCook 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.
\nAdd potatoes, sweet potatoes, red pepper, white wine, browned chicken and broth. Bring to a boil, reduce heat and simmer covered for 30 minutes.
\nRemove lid and stir in green beans and cream. Thicken if desired (below) and simmer an additional 10 minutes uncovered.
\nTo 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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