SAVORY CHICKEN STEW

Savory Chicken Stew image

This was kind of a use up veggies before they go bad stew. Plus my oven is broken so I can only use the stove-top for a while. This turned out crazy good. Hope you like it.

Provided by Carol Davis

Time 1h15m

Number Of Ingredients 16

Ingredients

1 1/2 lb boneless, skinless chicken thighs, diced
salt and pepper
1/4 c white wine
1 1/2 Tbsp olive oil
2 medium carrots, peeled and cubed
1 small onion, diced
2 stalk(s) celery, diced
2 medium russet potatoes, diced
1 good sized sweet potato, peeled and cubed
1 c green beans, chopped
1/2 red bell pepper, diced fine
5 Tbsp flour - divided
1/2 tsp rosemary, chopped
1/2 tsp basil, dried
1 bay leaf
4 c chicken broth

Steps:

1. After chopping chicken, salt and pepper to taste, toss to coat. In a dutch oven or large pot heat olive oil, brown chicken. Remove and set aside.
2. Deglaze your pot with the wine, allow to reduce 2 or 3 minutes. Cook onion, carrot, and celery until onion is translucent. Add potatoes, sweet potatoes and pepper and cook about 3-4 minutes. Add in cooked chicken.
3. Stir in 3 tablespoons of flour and seasonings. Cook over medium heat about 2 minutes.
4. Add green beans and chicken broth. Bring to a boil, reduce heat and simmer covered 45 minutes. Remove bay leaf.
5. If you want it thicker, make a slurry using the remaining 2 tablespoons flour and 1 cup broth in a jar. Shake well until all lumps are gone. Add a little at a time to stew until it's how you like it.

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