Chardonel Chicken Stew - Stone Hill Winery

Ingredients

• 1 Tbsp Olive Oil
• 1.5 lbs. Boneless, Skinless Chicken Thighs, cut into 1 inch pieces
• Salt and Pepper
• 2 cups Chicken Broth
• 1/2 cup Stone Hill’s Chardonel Wine
• 1 Tbsp Worcestershire Sauce
• 1 tsp Balsamic Vinegar
• 2 tsp Chopped Fresh Rosemary
• 2 tsp Chopped Fresh Thyme
• 1/2 tsp Dried Oregano
• 1 tsp Salt
• 6 Garlic Cloves, finely minced
• 1 large Yellow Onion, cut into chunks
• 3 large Carrots, peeled and cut into 1/2 – inch diagonal slices
• 1 lb. Yukon Gold Potatoes, diced into 1/2 inch cubes
• 1/4 cup All-Purpose Flour
• 1/2 cup Heavy Cream
• 2/3 cup Frozen Peas