INGREDIENTS
8
chicken thighs (about 1 1/2 pounds, diced)
2 tbsp
olive oil
2
carrots (diced)
1
small onion
2
stalks celery (diced)
5 tbsp
flour (divided)
1/2 tsp
rosemary
1/2 tsp
thyme
1/4 tsp
sage
salt and pepper (to taste)
1 1/2 cups
potatoes (peeled and diced)
1 1/2 cups
sweet potatoes (peeled and diced)
1/2
red pepper (finely diced)
1/4 cup
white wine
4 cups
chicken broth (or chicken stock)
1 cup
green beans (or peas)
1/2 cup
heavy cream