1 2 3 Chicken Stew

• 1 tbsp vegetable oil
• 1 1/2 lb boneless, skinless chicken thighs, excess fat trimmed
• 1/2 tsp salt, divided
• 1/4 tsp white pepper, ground
• 6 cup chicken stock
• 6 scallions, cut on bias about 1/2" long
• 20 baby carrots
• 4 large russet potatoes, cleaned, skin on and cut into 1/4" thick medallions
• 1 1/2 cup peas
• 6 large fresh sage leaves
• 6 sprigs fresh thyme
• 1 cup water
• 6 tbsp cornstarch

1. In a dutch oven add oil and heat over medium heat.
2. Add chicken , sprinkle half of the salt and brown on one side, about 4 minutes.
3. Flip, salt with remainder of salt and brown on other side for four more minutes.
4. Add pepper and stock.
5. Place vegetables and herbs on top of chicken, stir and cover.
6. Turn heat to medium low.
7. Simmer for 40 minutes.
8. Remove sage and thyme leaves.
9. Take one cup water and 6 tablespoons cornstarch.
10. Mix well.
11. This makes a slurry, thickening agent.
12. Add to pot and stir.
13. Turn heat to high and let it come to a low boil.
14. Turn off heat and let sit 10 minutes, covered.
15. Serve with a good crusty bread to soak up the delicious juices.
16. Recipe by taylor68too.

vegetable oil, chicken, salt, white pepper, chicken stock, scallions, carrots, russet potatoes, peas, sage, thyme, water, cornstarch

Taken from cookpad.com/us/recipes/344936-1-2-3-chicken-stew (may not work)