Chicken Potato Stew - The Only Recipe You Need This Fall

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SIP AND FEAST COOKBOOK: https://www.sipandfeast.com/cookbook/
Today, we're making a hearty chicken potato stew. I hope you enjoy it!

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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
https://www.sipandfeast.com/hearty-chicken-stew/

Ingredients
3 tablespoons (45ml) olive oil
3 pounds (1.35kg) boneless skinless chicken thighs - cut in half
3 tablespoons (42g) unsalted butter
1 large onion - chopped
2 large celery ribs - diced
4 cloves garlic - minced
1/4 cup (34g) all-purpose flour
1 cup (240ml) dry white wine
3 cups (720ml) low sodium chicken stock
2 teaspoons (10ml) Worcestershire sauce
4 sprigs thyme
2 large bay leaves
1 pound (454g) carrots - peeled and cut into 1-inch chunks
1 1/4 pound (570g) Yukon Gold potatoes - cut into 1-inch pieces
1 cup (170g) frozen peas
salt and pepper - to taste

For cornstarch slurry (optional)
1 tablespoon (9g) cornstarch
2 tablespoons (30ml) water

VIDEO EDITOR:
Billy Mark: @bluecrestproductions

Disclosure:
I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.
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