Ingredients:
1 (1 lb) package chicken thighs
flour
salt and pepper
2 tablespoons butter
1 cup chicken broth
1 cup Chardonnay wine
2 chicken bouillon cubes
1 (2 g) packets instant chicken bouillon
chopped carrots
chopped celery
chopped onions
1 cup water
Directions:
Coat chicken in flour mixture.
In dutch oven and brown chicken in 2 tablespoons of butter.
Add more butter as needed.
Add carrots, onion and celery on top of chicken.
Add rest of ingredients into dutch oven and bring to a boil.
Lower heat and simmer 1 hour.
Remove chicken from liquid and take meat off bones.
Liquid should be on thick side like stew.
Add small chicken pieces back into stew.
Add more flour for thickness or water for less thickness.
Simmer till vegetables are tender.
Servings: 4
Time preparation: 30 min.
Time total: 120 min.