Ingredients
Scale
- 2 lbs chicken thighs boneless and skinless – cut into 2-inch cubes
- 2 tablespoons olive oil
- 1/3 cup white wine
- 1 large onion chopped
- 4 cloves garlic minced
- 1 red bell pepper sliced
- 2 stalks celery diced
- 2 medium carrots cut into thick rounds
- 1/2 teaspoon rosemary fresh or dried
- 1/2 teaspoon thyme fresh or dried
- 1/2 teaspoon dried italian herbs
- 1/2 teaspoon smoked paprika
- salt and pepper to taste
- 1 1/2 lbs baby red potatoes washed and cut into cubes
- 1 cup sweet peas frozen
- 4 cups chicken broth more if needed
- 2 bay leaves
- 1/2 cup heavy cream
- 2 tablespoons cornstarch
- 1 tablespoon fresh parsley chopped
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Brown the chicken in batches until golden brown, then set aside.
- Deglaze the skillet with white wine to enhance flavor.
- Sauté the chopped onion and other vegetables in the same skillet if desired.
Notes
Feel free to adjust herbs according to taste.
For a thicker stew, consider adding more cornstarch to the mixture.
This stew can be prepared a day in advance for improved flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 130mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.