Ingredients

The following ingredients have 2 Servings
  • 2 tablespoons butter
  • 1 small yellow onion (diced)
  • 2 carrots (sliced, about 1 cup)
  • 2 stalks celery (diced, about 1 cup)
  • 1/3 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon minced rosemary
  • 1 teaspoon dried thyme leaves
  • 1 bay leaf
  • 1 1/2 pounds boneless, skinless chicken thighs (diced)
  • 4 cups chicken broth
  • 3/4 pound baby potatoes (cut in half)
  • 1/2 red bell pepper (diced)
  • 1 cup frozen green beans
  • 1/2 cup heavy cream

Instruction

  • In a large, heavy-bottomed pot over medium heat, melt the butter. Add diced onions, carrots, and celery, then saute for 3-4 minutes, or until onions are soft.
  • Add the flour, salt, pepper, rosemary, and thyme to the vegetables. Saute for another 1-2 minutes, or until the flour is beginning to brown and is well distributed.
  • Increase the burner to high heat. Add the bay leaf, chicken, broth, potatoes, and bell pepper to the pot and bring to a boil. Reduce heat to medium, cover the pot, and simmer stew for 30 minutes, or until the potatoes are fork tender and the chicken is cooked through.
  • Remove the lid from the pot and add green beans and heavy cream. Simmer, uncovered, for 5-10 minutes longer, to thicken the stew.