Creamy Chicken and Root Vegetable Stew

Ingredients

• •1½ pounds (about 8 thighs), diced 1-inch Chicken thighs, boneless skinless
• •2 tablespoons Olive oil
• •2 Carrots, diced
• •1 small Onion, chopped
• •2 Celery ribs, diced
• •5 tablespoons, divided All-purpose flour
• •½ teaspoon Dried rosemary
• •½ teaspoon Dried thyme leaves
• •¼ teaspoon Ground sage
• •to taste Salt and black pepper
• •1½ cups Potatoes, diced and peeled
• •1½ cups Sweet potatoes, diced and peeled
• •½ Red bell pepper, finely diced
• •¼ cup White wine
• •4 cups Chicken broth or stock
• •1 cup Green beans, cut into 1-inch pieces
• •½ cup Heavy whipping cream

Instructions

1. 1Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. 2Season the diced chicken thighs with salt and pepper, then toss with 3 tablespoons of flour to coat lightly.
3. 3Brown the chicken in batches until golden on all sides, about 5–7 minutes total, then remove and set aside.
4. 4In the same pot, sauté the onion, carrots, and celery for 5 minutes until softened.
5. 5Sprinkle the remaining 2 tablespoons of flour over the vegetables and stir well, cooking for 1 minute to remove the raw flour taste.
6. 6Pour in the white wine and scrape up any browned bits from the bottom of the pot.
7. 7Return the chicken to the pot and add the chicken broth, rosemary, thyme, sage, potatoes, sweet potatoes, and red bell pepper.
8. 8Bring to a simmer, then reduce heat to low and cover, cooking for 30–35 minutes until the potatoes are tender.
9. 9Stir in the green beans and simmer uncovered for another 5 minutes until tender.
10. 10Remove from heat and gently stir in the heavy cream.
11. 11Taste and adjust seasoning with salt and pepper as needed.
12. 12Serve hot in bowls and enjoy.