Chicken Stew with Potatoes, Carrots, and Peas / Jill Silverman Hough

Name: Chicken Stew with Potatoes, Carrots, and Peas / Jill Silverman Hough
Ingredients: 2 tablespoons olive oil; 1 3/4 pounds boneless chicken, light meat, dark meat, or a combination, cut into 1-inch dice; 6 cups reduced-sodium chicken broth; 1/3 cup all-purpose flour; 1 pound sweet or yellow onions, cut into 3/4-inch dice; 4 cloves garlic, thinly sliced; 2 tablespoons chopped fresh rosemary, sage, thyme, or a combination; 1 1/2 teaspoons coarse kosher salt, or more to taste; 1 teaspoon freshly ground pepper, or more to taste; 1 pound carrots, cut into 3/4-inch pieces; 12 ounces small potatoes, red, white, or a combination, cut into 3/4-inch pieces; 1 cup fresh or frozen peas

jillhough.com

Chicken Stew with Potatoes, Carrots, and Peas is cozy and comforting with nice chunks of meat and vegetables.

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Ingredients

2 tablespoons olive oil
1 3/4 pounds boneless chicken, light meat, dark meat, or a combination, cut into 1-inch dice
6 cups reduced-sodium chicken broth
1/3 cup all-purpose flour
1 pound sweet or yellow onions, cut into 3/4-inch dice
4 cloves garlic, thinly sliced
2 tablespoons chopped fresh rosemary, sage, thyme, or a combination
1 1/2 teaspoons coarse kosher salt, or more to taste
1 teaspoon freshly ground pepper, or more to taste
1 pound carrots, cut into 3/4-inch pieces
12 ounces small potatoes, red, white, or a combination, cut into 3/4-inch pieces
1 cup fresh or frozen peas