savory chicken stew
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.
prep time
30 Min
cook time
45 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs, diced
- salt and pepper
- 1/4 cup white wine
- 1 1/2 tablespoons olive oil
- 2 medium carrots, peeled and cubed
- 1 small onion, diced
- 2 stalks celery, diced
- 2 medium russet potatoes, diced
- 1 - good sized sweet potato, peeled and cubed
- 1 cup green beans, chopped
- 1/2 red bell pepper, diced fine
- 5 tablespoons flour - divided
- 1/2 teaspoon rosemary, chopped
- 1/2 teaspoon basil, dried
- 1 bay leaf
- 4 cups chicken broth
How To Make savory chicken stew
-
Step 1After 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.
-
Step 2Deglaze 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.
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Step 3Stir in 3 tablespoons of flour and seasonings. Cook over medium heat about 2 minutes.
-
Step 4Add green beans and chicken broth. Bring to a boil, reduce heat and simmer covered 45 minutes. Remove bay leaf.
-
Step 5If 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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