Chicken Stew

By Jan Tilley
December 11, 2019
Categories: Food
Read: 1 minutes

Share this link

Chicken Stew
Recipe type: Food
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
  • 1 lb. boneless, skinless chicken breasts, cut into bite size pieces
  • 2 tablespoon olive oil
  • 3 carrots, sliced
  • 1 small onion, chopped
  • 3 stalks celery diced
  • 5 tablespoons flour divided
  • ¼ teaspoon thyme
  • Dash of sage to taste
  • salt and pepper to taste
  • 1½ cups potatoes, peeled and diced
  • 1½ cups sweet potatoes, peeled and diced
  • ½ red pepper finely diced
  • ¼ cup white wine
  • 4 cups chicken broth or chicken stock
  • 1 cup green peas
  • ⅓ cup heavy cream
  1. In a large pot or dutch oven, brown chicken in 1 tablespoon olive oil. Remove from pot and set aside.
  2. Cook carrot, onion and celery in remaining olive oil for about 3 minutes or until onion is translucent. Stir in 3 tablespoons of flour, spices and salt & pepper to taste. Cook over medium heat about 1 minute
  3. Add potatoes, sweet potatoes, red pepper, white wine, browned chicken and broth. Bring to a boil,reduce heat and simmer covered for 30 minutes.
  4. Remove lid, stir in green peas, bring to a simmer and cook for about 30 minutes. If liquid needs to be thickened, combine 2 tablespoons of flour to 1 cup of water or broth in a mason jar. Shake well and add a little at a time to boiling soup mixture, until it reaches desired thickness.
  5. Add cream, bring to a simmer and serve.
Nutrition Information
Calories: 290 Fat: 12 g Carbohydrates: 22 g Sugar: 6 g Sodium: 620 mg Fiber: 4 g Protein: 22 g Cholesterol: 75 mg


As Seen On