Chicken Stew

 

• ▢8 chicken thighs, 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, diced 
• ▢¼ cup white wine
• ▢4 cups chicken broth or chicken stock
• ▢1 cup green beans or peas
• ▢½ cup heavy cream

• 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. 
• 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.
• Add potatoes, sweet potatoes, red pepper, white wine, browned chicken and broth. Bring to a boil, reduce heat and simmer covered for 30 minutes.
• Remove lid and stir in green beans and cream. Thicken if desired (below) and simmer an additional 10 minutes uncovered.
• 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.

(Source: https://www.spendwithpennies.com/chicken-stew/#wprm-recipe-container-141985)