Ingredients

The following ingredients have 6 Servings
  • 2 lbs chicken thighs (boneless and skinless - cut into 1-2 inch cubes)
  • 2 tablespoons olive oil
  • 2 medium carrots (cut into thick rounds)
  • 1 large onion (cut into wedges)
  • 1 red bell pepper (diced)
  • 2 stalks celery diced
  • 4 cloves garlic (whole)
  • 2 cloves garlic (minced)
  • 3 tablespoons flour
  • 1/2 teaspoon rosemary (fresh or dried)
  • 1/2 teaspoon thyme (fresh or dried)
  • 1/2 teaspoon paprika
  • salt and pepper to taste
  • 1 1/2 lbs baby potatoes (peeled and cut into cubes)
  • 1/4 cup white wine
  • 4 cups chicken broth
  • 2 bay leaves
  • 1 cup sweet peas (frozen)
  • 1/2 cup heavy cream
  • 3-5 springs fresh rosemary
  • 2 tablespoons cornstarch

Instruction

  • Place a large pot or dutch oven over medium heat and add the olive oil. Once the oil is hot add the chicken, do not overcrowd, you may need to cook it in batches. Cook until golden brown, it doesn't need to be fully cooked through. Remove from pot and set aside on a plate, cover with foil.
  • Add onion, carrot, red bell pepper, and celery and cook stirring for about 3-5 minutes or until the onion is slightly softened. Add whole and minced garlic and cook for 30 seconds.
  • Sprinkle on top 3 tablespoons of flour, rosemary, thyme, paprika, plus salt and pepper to taste. Stir and cook over medium heat for about 2-3 minutes.
  • Add potatoes, white wine, browned chicken and broth. Add bay leaves. Bring to a boil, reduce heat and simmer covered for 30 minutes.
  • Remove lid and stir in peas and cream.
  • To thicken combine 2 tablespoons cornstarch with 1/2 cup of water of broth in a small bowl, until dissolved. Add a little at a time to the boiling stew and stir to reach desired consistency.
  • Discard bay leaves.
  • Serve garnished with fresh parsley and rosemary.