1-Prepare your ingredients by washing and chopping the vegetables: dice the carrots, onion, celery, potatoes, sweet potatoes, and red bell pepper, and cut the chicken into 1-inch pieces.

2-Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the chicken pieces, seasoned with salt and pepper, and brown them for about 5 minutes until they’re golden on all sides.

3-In the same pot, add the remaining tablespoon of olive oil and sauté the diced onion, carrots, and celery for 3-4 minutes until they soften and release their aroma.

4-Sprinkle in 3 tablespoons of flour, along with the rosemary, thyme, and sage, and stir for another minute to coat the veggies and create a roux.

5-Deglaze the pot with ¼ cup of white wine, scraping up any bits from the bottom, then pour in 4 cups of chicken stock. Add the potatoes, sweet potatoes, and red bell pepper, and bring everything to a boil.

6-Reduce the heat to low, cover, and let the stew simmer for about 30 minutes until the chicken is cooked through and the veggies are tender.

7-Stir in the green beans or peas and the optional ½ cup of heavy whipping cream, then simmer uncovered for another 10 minutes to thicken and blend the flavors.

8-If you want a thicker stew, mix the remaining 2 tablespoons of flour with 1 cup of broth or water to make a slurry, and stir it in gradually until it reaches your desired consistency.

9-Serve hot, perhaps with some crusty bread on the side for a complete meal. For more cooking inspiration, visit our salted carmelitas recipe if you’re in the mood for a sweet treat afterward.