INGREDIENTS
1 tbsp
olive oil
1 1/2 lb
chicken thighs
1 serving
salt and pepper
2 cups
chicken broth
1/2 cup
wine
1 tbsp
worcestershire sauce
1 tsp
balsamic vinegar
1 tsp
rosemary
1 tsp
thyme
1/2 tsp
oregano
1 tsp
salt
1 serving
lots of pepper
6
garlic cloves
1 large
onion
3 larges
carrots
1 lb
yukon gold potatoes
1/4 cup
all purpose flour
1/2 cup
almond milk
2/3 cup
peas