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Ingredients
Scale
- 5 tablespoons all-purpose flour, divided
- 1 teaspoon salt, plus more for seasoning
- ½ teaspoon freshly ground black pepper, plus more for seasoning
- 2 tablespoons olive oil
- 2 pounds boneless skinless chicken thighs, cut into 1-inch cubes (or chicken breasts)
- 4 tablespoons unsalted butter
- 1 medium to large yellow onion, diced small
- 3 ribs celery, diced small
- 3 large carrots, sliced into ½-inch thick rounds
- 3 to 5 cloves garlic, minced
- 1 sprig fresh thyme or ½ teaspoon dried thyme
- 1 sprig fresh rosemary or ½ teaspoon dried rosemary
- 1 fresh sage leaf or ½ teaspoon dried sage
- ½ to 1 teaspoon cumin
- ½ to 1 teaspoon paprika
- 4 cups reduced sodium chicken broth
- ¼ cup dry white wine (optional)
- 1 ½ pounds baby red potatoes or Yukon gold potatoes, diced
- 1 heaping cup fresh green beans, trimmed and cut into 1-inch pieces
- ½ cup heavy cream (optional)
- Fresh parsley, minced (optional for garnishing)
Instructions
- Coat the chicken with a mixture of flour, salt, and pepper.
- Sauté the chicken in olive oil until browned and set aside.
- Sauté diced onions, carrots, celery, and garlic in butter.
- Create a well in the veggies, add remaining flour and cook for 1 minute.
- Add herbs, spices, broth, wine, potatoes, and chicken back into the pot.
- Simmer until the potatoes are tender (20-23 minutes).
- Add green beans, cook for an additional 5-7 minutes.
- Stir in cream if using, adjust seasoning, and serve.
Notes
Cut potatoes into evenly sized pieces for consistent cooking.
Fresh herbs enhance flavor, but dried herbs can be used.
Feel free to substitute vegetables based on availability.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 2
- Sodium: 550
- Fat: 15
- Saturated Fat: 6
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 3
- Protein: 25
- Cholesterol: 85