Newfoundland Vegetable Chicken Stew

• 12 boneless, skinless chicken thighs
• 2 tbsp olive oil
• 1 cup dry white wine
• 1 tsp summer savory
• 2 cups onions, chopped
• 6 garlic cloves, minced
• 2 large potatoes, peeled and chopped
• 3 large carrots, peeled and chopped
• 2 large parsnips, peeled and chopped
• 2 medium turnips, peeled and chopped
• 5 cups chicken stock
• ¾ cup cream
• 2 tbsp cornstarch

1. Heat oil in large pot. Sauté chicken until brown on all sides (about 8 minutes). Remove chicken from pot and set aside.
2. Add onions and garlic to pot, and sauté in drippings. Add wine and savory, and simmer until wine evaporates (about 4 minutes).
3. Return chicken to pot and add vegetables. Pour broth over everything, cover and bring to a boil. Reduce heat and simmer for 30 minutes, until chicken is cooked and vegetables are tender.
4. Separate chicken and vegetables from broth. Boil liquid about 10 minutes. Mix cream and cornstarch, add to broth and simmer until thickened. Return chicken and vegetables to pot, stir, and serve.