Creamy Chicken Stew

I most always add in fresh sauteed mushrooms when I make this, you can also add in a can of cream of mushroom soup, I have done that many times, and the wine can be reduced if desired. This is a wonderful chicken stew!

• Ready In: 1 hr 5 mins
• Serves: 6-8

Ingredients

• 3 -4  lbs chicken pieces
•  seasoning salt (can use regular salt)
•  pepper
• 2  tablespoons  oil (more if needed)
• 2  tablespoons butter
• 2  lbs potatoes, peeled and cut into about 1-inch cubes
• 2  large onions, halved then sliced
• 2  tablespoons  minced fresh garlic
• 1 -2  teaspoon dried thyme (or use 1-2 tablespoons fresh thyme, chopped)
• 1  teaspoon crushed red pepper flakes (optional)
• 4  tablespoons flour
• 3 1⁄2 cups chicken broth
• 3⁄4 cup water (in place of the water just use the juice from the canned corn)
• 3⁄4 cup dry white wine (or use 1-1/2 cups wine)
• 2 (14 ounce) cans canned corn niblets (drain or use juice in place of water)
• 4 -6  large carrots, peeled and coarsley chopped
•  salt and pepper
• 1⁄2 cup  whipping cream
• 1⁄4 cup  grated parmesan cheese (optional)

Directions

1. Season the chicken pieces with salt and pepper.
2. Heat the oil with butter in a large heavy pot over medium heat.
3. Brown the chicken on all sides (about 8 minutes per side) then transfer to a large bowl.
4. To the same pot add in onion, garlic, red pepper flakes (if using) and thyme; saute stirring occasionally for about 4-5 minutes.
5. Add in flour and cook, stirring 1 minute.
6. Whisk in broth, water and wine; bring to a boil, whisking continuously.
7. Add in potatoes, carrots and corn; mix to combine, cover with lid and simmer for 10 minutes, stirring occasionally.
8. Add in the whipping cream and Parmesan cheese (if using); mix to combine, then add in the browned chicken back to the pot along with any juices from the bowl, season with salt and pepper; cover and simmer until the chicken is cooked and the veggies are tender (about 25-50 minutes, or longer).