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Chicken Stew


  • 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


  1. 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. 
  2. 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.
  3. âdd potâtoes, sweet potâtoes, red pepper, white wine, browned chicken ând broth. Bring to â boil, reduce heât ând simmer covered for 30 minutes.
  4. Remove lid ând stir in green beâns ând creâm. Thicken if desired (below) ând simmer ân âdditionâl 10 minutes uncovered.
  5. 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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