Chicken Stew/soup

1 1/2 pounds of chicken meat, diced, dark holds up best

2 tablespoon olive oil

2 carrots diced

1 small onion

2 stalks celery diced

5 tablespoons flour divided

1/2 teaspoon rosemary

1/2 teaspoon thyme

1/4 teaspoon sage

salt and pepper to taste

1 1/2 cups potatoes peeled and diced

1 1/2  cups sweet potatoes peeled and diced 

1/2 red pepper finely diced

1/4 cup white wine***

4 cups chicken broth or chicken stock

1 cup green beans or peas (I leave out the beans)

1/2 cup heavy cream

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. 

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.

Add potatoes, sweet potatoes, red pepper, white wine, browned chicken and broth. Bring to a boil, reduce heat and simmer covered for 30 minutes.

Remove lid and stir in green beans and cream. Thicken if desired (below) and simmer an additional 10 minutes uncovered.

To thicken: Mix with a wire whisk to combine remaining 2 tablespoons flour and 1 cup water or broth until there are no lumps.  

7 Substitutes for White Wine When Cooking

Apple Cider Vinegar.

Chicken Broth.

Apple Juice.

White Grape Juice.

White Wine Vinegar.

Ginger Ale.

Water.