INGREDIENTS
8
chicken thighs
2 tbsp
olive oil
2
carrots
1 small
onion
2 stalks
celery
5 tbsp
flour
1/2 tsp
rosemary
1/2 tsp
thyme
1/4 tsp
sage
1 serving
salt
1 serving
bell pepper
1 1/2 cups
potatoes
1 1/2 cups
sweet potatoes
1/2
red bell pepper
1/4 cup
white wine
4 cups
chicken stock
1 cup
green beans
1/2 cup
heavy cream