Ingredients

The following ingredients have 12 Servings
  • 1 onion (diced (1-1/2 cup))
  • 2 russet potatoes (cubed (4 cups))
  • 1 red pepper (diced)
  • 8 oz mushrooms (roughly chopped)
  • 3 lbs chicken thighs (boneless, skinless and cut into bite-sized pieces)
  • 1/4 cup butter (unsalted)
  • 1/4 cup flour
  • 4 cups chicken stock (low fat, low sodium)
  • 2 tbsp thyme (fresh)
  • salt and pepper

Instruction

  • In a large stock pot (6 qt) melt butter and add potatoes and onions.  Cook until they begin to soften (not browned).  Add chicken, mushrooms, and red peppers.  Stir to combine.
  • Add flour and stir to coat.  Pour in chicken stock, fresh thyme, salt, and pepper.  Cook until chicken is cooked through and potatoes are tender.  Not mushy!
  • Add additional salt and pepper to taste.  Serve in bowls and garnish with additional fresh thyme if desired.