Creamy Chicken Stew

• 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)

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).

chicken, salt, pepper, oil, butter, potatoes, onions, fresh garlic, thyme, red pepper, flour, chicken broth, water, dry white wine, corn niblets, carrots, salt, whipping cream, parmesan cheese

Taken from www.food.com/recipe/creamy-chicken-stew-148049 (may not work)