savory chicken stew

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By Carol Davis
from Silver City, NM

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.

serves 6
prep time 30 Min
cook time 45 Min
method Stove Top

Ingredients For savory chicken stew

  • 1 1/2 lb
    boneless, skinless chicken thighs, diced
  • salt and pepper
  • 1/4 c
    white wine
  • 1 1/2 Tbsp
    olive oil
  • 2 md
    carrots, peeled and cubed
  • 1 sm
    onion, diced
  • 2 stalk
    celery, diced
  • 2 md
    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

How To Make savory chicken stew

  • 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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