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Creamy Chicken Stew

Author: Catherine's Plates

Ingredients

  • 1 1/2 LBS chicken breasts or thighs, skinless & boneless diced into bite size pieces
  • 2 TBS cooking oil
  • salt & pepper for chicken
  • 1/2 onion, diced large
  • 2 celery stalks, diced large
  • 2 carrot, diced large
  • 4 TBS flour
  • 1/2 tsp rosemary, dried
  • 1/2 tsp thyme, dried
  • 1/4 tsp sage, dried
  • 3 cups diced potatoes I used small baby yellow potatoes, and left skin on
  • 1/2 red pepper, diced I used the roasted red pepper in a jar
  • 4 cups of chicken broth
  • 1/2 cup frozen green beans
  • 1/2 cup frozen peas
  • 1/4 - 1/2 cup heavy cream

Instructions

  • Salt & pepper chicken pieces. In a large dutch oven or soup pot, brown chicken with 1 TBS cooking oil until cooked through on medium high. Remove chicken and set aside in a medium bowl or plate.
  • Add 1 TBS of cooking oil to pot, add carrots, celery, and onion. Cook for 3 minutes until softened some. Stir in flour and seasonings (rosemary, thyme, sage, salt, & pepper) and cook for additional 2 minutes to cook out the raw flour taste.
  • Add potatoes, red pepper, broth and the cooked chicken. Bring to a boil. Cover with a lid, lower heat and simmer for 30 minutes.
  • Remove lid. Stir in green beans, peas, and heavy cream. Enjoy.