Hearty Chicken and Vegetable Stew

Ingredients

• 1.5 lbs boneless, skinless chicken thighs or breasts, cubed
• 2 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 4 cups chicken broth
• 1 cup water
• 1/2 cup dry white wine (optional, substitute with additional chicken broth)
• 1/4 cup all-purpose flour
• 4 large carrots, sliced
• 3 celery stalks, chopped
• 3 medium Yukon gold or red potatoes, cubed
• 1 cup green beans, trimmed and cut into 2-inch pieces
• 1 cup frozen peas
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Sear the Chicken:
   • Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
   • Season the chicken pieces with salt and pepper. Add them to the pot and cook until lightly browned, about 3-4 minutes per side. Remove and set aside.
2. Sauté the Aromatics:
   • In the same pot, add the onion and garlic. Cook for 3-4 minutes, stirring, until softened and fragrant.
3. Create the Base:
   • Stir in the flour and cook for 1-2 minutes to remove the raw flour taste. Slowly pour in the white wine (if using) and chicken broth, whisking to avoid lumps. Add the water as well.
4. Add the Vegetables and Chicken:
   • Return the chicken to the pot. Add the carrots, celery, potatoes, thyme, rosemary, and bay leaf. Bring to a boil, then reduce the heat to low and cover. Simmer for 30 minutes, stirring occasionally.
5. Add the Green Vegetables:
   • Add the green beans and simmer for an additional 10 minutes. Stir in the frozen peas during the last 5 minutes of cooking.
6. Adjust Seasoning:
   • Remove the bay leaf. Taste the stew and adjust seasoning with more salt and pepper if needed.
7. Serve:
   • Ladle the stew into bowls and garnish with fresh parsley. Serve with crusty bread or biscuits for a complete meal.

This comforting chicken stew is packed with vegetables and perfect for cozy family dinners.