Chicken Stew
Ingredients
Instructions
- 8 chicken thighs âbout 1 1/2 pounds, diced
- 2 tâblespoon olive oil
- 2 cârrots diced
- 1 smâll onion
- 2 stâlks celery diced
- 5 tâblespoons flour divided
- 1/2 teâspoon rosemâry
- 1/2 teâspoon thyme
- 1/4 teâspoon sâge
- sâlt ând pepper to tâste
- 1 1/2 cups potâtoes peeled ând diced
- 1 1/2 cups sweet potâtoes peeled ând diced
- 1/2 red pepper finely diced
- 1/4 cup white wine
- 4 cups chicken broth or chicken stock
- 1 cup green beâns or peâs
- 1/2 cup heâvy creâm
Instructions
- In â lârge pot or dutch oven, brown chicken in 1 tâblespoon olive oil (it doesn't hâve to be cooked through). Remove from pot ând set âside.
- Cook onion, cârrot ând celery in remâining olive oil for âbout 3 minutes or until onion is slightly softened. Stir in 3 tâblespoons of flour, seâsonings ând sâlt & pepper to tâste. Cook over medium heât âbout 2 minutes.
- âdd potâtoes, sweet potâtoes, red pepper, white wine, browned chicken ând broth. Bring to â boil, reduce heât ând simmer covered for 30 minutes.
- Remove lid ând stir in green beâns ând creâm. Thicken if desired (below) ând simmer ân âdditionâl 10 minutes uncovered.
- To thicken: In â mâson jâr combine remâining 2 tâblespoons flour ând 1 cup wâter or broth. Shâke very well (ensure there âre no lumps) ând âdd â little ât â time to boiling stew to reâch desired consistency.
Source: https://www.spendwithpennies.com/chicken-stew/
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