Chicken Stew

 From Dan at Mantitlement - we  cut veggies into large chunks and used leftover rotisserie chicken. I also added the cream and I added a 1 T of cornstarch with 1 T water at end to make the broth a little thicker.

  

1 tablespoon olive oil 

1 cup diced onion 

1 cup diced carrots 

1 cup diced celery 

1 pound baby yellow potatoes, halved (if using a larger size, cut down into smaller pieces) 

1 tablespoon chopped garlic 

2 sprigs fresh rosemary 

2 sprigs fresh thyme 

1 teaspoon kosher salt 

Fresh black pepper, to taste 

2 tablespoons flour 

1/2 cup white wine 4 cups chicken broth 

1 1/2 pounds boneless, skinless chicken breast 

1/4 cup heavy cream (optional) 

Add the olive oil to a large pot or dutch oven over medium heat. Add the onions and cook until softened, about 3-4 minutes, then add the garlic, along with the carrots, celery, potatoes and the rosemary and thyme sprigs. Season with salt and pepper and then cook for 7-8 minutes, or until the vegetables have softened. 

Sprinkle in the flour, stirring to coat the vegetables and cook for 1 minute. 

Slowly pour in the wine to deglaze the pot, scraping up the bottom. 

Pour in the chicken broth, stir again and bring to a simmer.  

Cut the chicken breasts into strips (2 or 3 strips, depending on how big the chicken breasts are), then place them into the broth.

Bring to a simmer, cover and cook for 20-25 minutes, stirring in between to make sure the vegetables aren’t sticking. Remove the chicken and place onto a board or plate. Shred the chicken and then stir the it back into the stew. 

Simmer the stew for 5 minutes to let the flavors combine. Add the cream, if desired, and serve.