Hearty One-Pot Sweet Potato and Green Bean Chicken Stew

In a large Dutch oven over medium heat, add 1 tablespoon of olive oil.
Add the cubed chicken and cook until browned on all sides.
Remove the chicken from the pot and set it aside.
Step 2: Sauté the Vegetables
In the same Dutch oven, add the remaining 1 tablespoon of olive oil.
Stir in the onion, carrots, celery, leeks, sweet potato, and bell pepper.
Sauté until the vegetables are slightly tender, about 5 minutes.
Step 3: Add Seasoning and Flour
Sprinkle in the flour, rosemary, thyme, salt, and black pepper.
Stir well and cook for 2 minutes to remove the raw flour taste.
Step 4: Simmer the Stew
Pour in the white wine and scrape the bottom of the pot to deglaze.
Return the browned chicken to the pot and add the chicken broth.
Bring to a boil, then reduce the heat and let it simmer, covered, for 25-30 minutes.
Step 5: Add Final Ingredients
Stir in the heavy cream and green beans.
Continue simmering for an additional 10 minutes, until the green beans are tender.
Step 6: Serve and Enjoy
Garnish with fresh parsley and serve hot.
Serving and Storage Tips