Chicken Stew

Chicken Stew


Chicken Stew is a delicious meal with chicken, potatoes and sweet potatoes, onions and carrots. It’s all simmered in a rich seasoned chicken broth until tender. It’s one of our all time favorite meals (along with beef stew)!


  • 8 chicken thighs.;
  • two tablespoons of olive oil;
  • two diced carrots;
  • one small onion;
  • two diced celery stalks;
  • five tablespoons of flour split;
  • one teaspoon each of rosemary, thyme, and sage;
  • and salt and pepper to taste One and a half cups diced potatoes;
  • one and a half cups diced sweet potatoes;
  • one and a half cups finely chopped red pepper;
  • One and a half cups white wine;
  • four cups chicken broth or stock; one cup green beans or peas;
  • one and a half cups heavy cream



One tablespoon of olive oil should be used to brown the chicken in a big pot or Dutch oven; it doesn’t need to be fully cooked. Take out of the pot and place aside.


In the remaining olive oil, saute the onion, carrot, and celery for about three minutes, or until the onion begins to soften. Add seasonings, 3 tablespoons flour, and salt and pepper to taste. Cook for roughly two minutes on medium heat.


Add the broth, browned chicken, red pepper, white wine, potatoes, and sweet potatoes. Bring to a boil, then lower the heat and simmer for 30 minutes with a lid on.


Take off the lid and mix in the cream and green beans. Simmer for a further 10 minutes, uncovered, and thicken if needed (see below).

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To make it thicker, mix the remaining two teaspoons of flour with one cup of water or broth in a mason jar. To get the right consistency, give the stew a thorough shake to make sure there are no lumps, then add a bit at a time while it is simmering.

Ready to serve. Enjoy!

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