1: In a large pot or Dutch oven, brown chicken in 1 tablespoon olive oil (it doesn't have to be cooked through).
2: Remove chicken from pot and set aside.
3: Cook onion, carrot, and celery in the remaining olive oil for about 3 minutes or until onion is slightly softened.
4: Stir in 3 tablespoons of flour, seasonings, and salt & pepper to taste. Cook over medium heat for about 2 minutes.
5: Add potatoes, sweet potatoes, red pepper, white wine, browned chicken, and broth.
6: Bring to a boil, reduce heat, and simmer covered for 30 minutes.
7: Remove lid and stir in green beans and cream.
8: To thicken, in a mason jar combine remaining 2 tablespoons flour and 1 cup water or broth. Shake very well (ensure there are no lumps) and add a little at a time to boiling stew to reach desired consistency.
9: Simmer an additional 10 minutes uncovered.
