Creamy Chicken Stew

Ingredients

• 2 tablespoons butter 
• 4 large carrots peeled chopped
• 3.5 cups chicken broth 
• 3 lbs chicken pieces 
• 28 ounce corn canned (drain or use juice in place of water)
• 0.8 cup wine dry white (or use 1-)
• 4 tablespoons flour 
• 1 teaspoon thyme dried fresh chopped (or use 1-2 tablespoons thyme, )
• 2 tablespoons garlic fresh minced
• 2 tablespoons cooking oil (more if needed)
• 2 large onion halved sliced
• 0.3 cup parmesan cheese grated
• 6 servings bell pepper 
• 2 lbs potatoes peeled cut into 1-inch cubes
• 1 teaspoon pepper red crushed
• 6 servings salt and pepper 
• 6 servings lawry's seasoned salt (can use regular salt)
• 0.8 cup corn canned (in place of the water just use the juice from the corn)
• 0.5 cup whipping cream 

Equipment

• bowl
• whisk
• pot

Directions

1. Season the chicken pieces with salt and pepper.
2. Heat the oil with butter in a large heavy pot over medium heat.Brown the chicken on all sides (about 8 minutes per side) then transfer to a large bowl.To the same pot add in onion, garlic, red pepper flakes (if using) and thyme; saute stirring occasionally for about 4-5 minutes.
3. Add in flour and cook, stirring 1 minute.
4. Whisk in broth, water and wine; bring to a boil, whisking continuously.
5. Add in potatoes, carrots and corn; mix to combine, cover with lid and simmer for 10 minutes, stirring occasionally.
6. 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).