Description
A rich and comforting one-pot meal filled with tender chicken, hearty vegetables, and a creamy, flavorful broth. Perfect for chilly nights, this dish is both nourishing and satisfying.
Ingredients
For the Stew:
- 1½ lbs boneless, skinless chicken thighs, diced into 1-inch pieces
- 2 tbsp olive oil, divided
- 2 carrots, diced
- 1 small onion, chopped
- 2 celery ribs, diced
- 5 tbsp all-purpose flour, divided
- ½ tsp dried rosemary
- ½ tsp dried thyme
- ¼ tsp ground sage
- Salt and black pepper, to taste
- 1½ cups diced potatoes (peeled if using russet or baking potatoes)
- 1½ cups diced sweet potatoes, peeled
- ½ red bell pepper, finely diced
- ¼ cup white wine
- 4 cups chicken broth
- 1 cup green beans, cut into 1-inch pieces (or thawed frozen peas)
- ½ cup heavy whipping cream
Instructions
- Brown the Chicken: Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat. Brown the chicken on all sides (it doesn’t need to be fully cooked). Remove and set aside.
- Sauté the Vegetables: Add the remaining olive oil to the same pot. Sauté the onion, carrots, and celery for about 3 minutes until slightly softened.
- Add Flour and Seasonings: Sprinkle 3 tbsp of flour over the vegetables, stirring well. Cook for 2 minutes to remove the raw flour taste. Stir in rosemary, thyme, sage, salt, and pepper.
- Deglaze with Wine: Pour in white wine, scraping up any browned bits. Simmer for 1 minute.
- Simmer the Stew: Return chicken to the pot and add potatoes, sweet potatoes, red bell pepper, and chicken broth. Bring to a boil, then reduce heat and simmer for 25 minutes until vegetables are tender.
- Final Additions: Stir in green beans (or peas) and heavy cream. Simmer for 10 more minutes, uncovered.
- Adjust Thickness: If needed, mix the remaining 2 tbsp flour with cold water to form a slurry and stir into the stew. Cook until thickened.
- Serve: Taste and adjust seasoning. Ladle into bowls and serve with crusty bread.
Notes
- Vegetable Additions: Try adding parsnips, turnips, or rutabaga.
- Herb Substitutions: Use 3x the amount of fresh herbs if substituting for dried.
- Make it Richer: Add more heavy cream or a dollop of sour cream.
- Gluten-Free Option: Use cornstarch instead of flour for thickening.
