Chicken Stew

Tender chicken and vegetables in a savory chicken broth
Chicken Stew is a belly warming meal and perfect to serve when the weather is cooler! Juicy chicken, potatoes and sweet potatoes, onions and carrots are simmered in a rich seasoned chicken broth until tender. #spendwithpennies #chickenstew #easyrecipe #withchicken #chickenthighs #freezerfriendly #makeahead
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
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon thyme
  • 1/4 teaspoon sage
  • salt and pepper to taste
  • 1 1/2 cups potatoes peeled and diced
  • 1 1/2 cups sweet potatoes peeled and diced
  • 1/2 red pepper finely diced
  • 1/4 cup white wine
  • 4 cups chicken broth or chicken stock
  • 1 cup green beans or peas
  • 1/2 cup heavy cream

Instructions
  • 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.