Creamy Chicken Stew

Ingredients:

• 2 tablespoons butter

• 1 small yellow onion, diced

• 2 carrots, sliced, about 1 cup

• 2 stalks celery, diced, about 1 cup

• 1/3 cup all-purpose flour

• 1 teaspoon kosher salt

• 1 teaspoon black pepper

• 1 teaspoon minced rosemary

• 1 teaspoon dried thyme leaves

• 1 bay leaf

• 1 1/2 pounds boneless, skinless chicken thighs, diced

• 4 cups Hale Bone Broth

• 3/4 pound baby potatoes, cut in half

• 1/2 red bell pepper, diced

• 1 cup frozen green beans

• 1/2 cup heavy cream

  Instructions:

• In a large, heavy-bottomed pot over medium heat, melt the butter. Add diced onions, carrots, and celery, then saute for 3-4 minutes, or until onions are soft.

• Add the flour, salt, pepper, rosemary, and thyme to the vegetables. Saute for another 1-2 minutes, or until the flour is beginning to brown and is well distributed.

• Increase the burner to high heat. Add the bay leaf, chicken, broth, potatoes, and bell pepper to the pot and bring to a boil.

• Reduce heat to medium, cover the pot, and simmer stew for 30 minutes, or until the potatoes are fork tender and the chicken is cooked through.

• Remove the lid from the pot and add green beans and heavy cream. Simmer, uncovered, for 5-10 minutes longer, to thicken the stew.