Chicken Stew

Ingredients:

• 1 ½ pounds boneless skinless chicken thighs (about 8 thighs, diced 1-inch)
• 2 tablespoon olive oil
• 2 carrots (diced)
• 1 small onion (chopped)
• 2 ribs celery (diced)
• 5 tablespoons all-purpose flour (divided)
• ½ teaspoon dried rosemary
• ½ teaspoon dried thyme leaves
• ¼ teaspoon ground sage
• salt and black pepper (to taste)
• 1 ½ cups diced potatoes (peeled if using russets or baking potatoes)
• 1 ½ cups diced sweet potatoes (peeled)
• ½ red bell pepper (finely diced)
• ¼ cup white wine
• 4 cups chicken broth (or chicken stock)
• 1 cup green beans (cut into 1-inch pieces, or frozen peas, thawed)
• ½ cup heavy whipping cream
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Instructions:

1. In a large pot or dutch oven, brown chicken in 1 tablespoon olive oil (it doesn't have to be cooked through). Remove from pot and set aside. 
2. 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 about 2 minutes.
3. Add potatoes, sweet potatoes, red pepper, white wine, browned chicken and broth. Bring to a boil, reduce heat and simmer covered for 30 minutes.
4. Remove lid and stir in green beans and cream. Thicken if desired (below) and simmer an additional 10 minutes uncovered.
5. To thicken: In a mason jar combine remaining 2 tablespoons flour and 1 cup water or broth. Shake very well (ensure there are no lumps) and add a little at a time to boiling stew to reach desired consistency.