Chicken Stew Recipe

In a large pot or dutch oven, brown chicken in 1 tablespoon olive oil. Remove from pot and set aside.

Cook onion, carrot and celery in remaining olive oil for about 3 minutes or until onion is slightly softened. Stir in 3 tablespoons of flour, seasonings and salt & pepper to taste. Cook over medium heat for about 2 minutes.

Add potatoes, sweet potatoes, red pepper, white wine, browned chicken and broth. Bring to a boil, reduce heat and simmer covered for 30 minutes.

Remove lid and stir in green beans and cream. Thicken if desired and simmer for an additional 10 minutes uncovered.

To thicken: In a mason jar, combine remaining 2 tablespoons flour and 1 cup water or broth. Shake very well and add a little at a time to boiling stew to reach desired consistency.