Chicken Chardonnay Stew - cooking recipe

Ingredients

1 (1 lb) package chicken thigh
flour
salt and pepper
2 tablespoons butter
1 cup chicken broth
1 cup Chardonnay wine
2 chicken bouillon cubes
1 (2 g) packet instant chicken bouillon
chopped carrot
chopped celery
chopped onion
1 cup water

Preparation

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.