1-First, heat 2 tablespoons of olive oil in a large pot over medium heat and brown the 900 grams of diced boneless, skinless chicken thighs for a few minutes without fully cooking them, then set them aside. This step locks in flavor and juiciness. Next, in the same pot, sauté the chopped onion (150 grams), carrot (about 150 grams), and celery (100 grams) until they soften and release their aroma.

2-Then, stir in 2 tablespoons of flour and the seasonings 1 teaspoon each of dried rosemary, dried thyme, ground sage, and salt, plus ½ teaspoon black pepper and cook briefly to thicken the base. Add the potatoes (about 300 grams), sweet potato (200 grams), red bell pepper (about 150 grams), 125 milliliters of white wine, the browned chicken, and 720 milliliters of chicken broth. Cover the pot and let it simmer for 30 minutes until everything is tender.

3-Finally, stir in 150 grams of green beans or peas and 120 milliliters of heavy whipping cream, and if you want it thicker, cook for an extra 10 minutes uncovered after adding a slurry of 1 tablespoon flour mixed with broth or water. This chicken stew is customizable, and for more ideas, try our air fryer chicken bites and broccoli for a lighter take. Remember, browning the chicken thighs first keeps them tender, but if you prefer leaner meat, add chicken breasts near the end.