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Chicken Stew

Holly Nilsson, Spend with Pennies
  • 55 minutes
  • Serves 6

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