In a large Dutch oven, melt the butter over medium heat. Add the diced onions, carrot, and celery. Saute until the onions soften.
Add the flour, salt, pepper, rosemary, and thyme to the vegetables and saute 1-2 minutes longer, until the flour is beginning to brown and is well distributed.
Add the bay leaf, chicken, potatoes, bell pepper, and chicken broth to the pot and bring to a boil.
Reduce heat, cover and simmer for 30 minutes, until the potatoes are tender and the chicken is cooked through.
Remove the lid from the pot. Add green beans and heavy cream and simmer 5-10 minutes more until the stew is thickened and green beans are cooked.
Notes
Storage: Store, covered, for 2-3 days in the refrigerator or freeze for up to 3 monthsNotes:This makes a delicious, comfort food creamy chicken stew. You can reduce the cream for a more broth-forward chicken stew.If you would like your chicken stew thicker, whisk together additional flour and water in a small bowl. Whisk into the finished stew gradually until thickened to desired consistency.You can add any of your favorite vegetables. Vegetables that are softer and cook more quickly should be added with green beans at the end. Leafy greens could also be stirred in at the end, giving them just a couple of minutes to wilt. Harder vegetables like sweet potatoes or turnips should be added at the beginning with the red potatoes so that they have time to soften.