Newfoundland Vegetable Chicken Stew

2 TBSP olive oil

12 boneless, skinless chicken thighs.
2 cups onions, chopped
6 garlic cloves, minced
1 cup dry, white wine
1 TSP summer savory
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
3/4 cup cream
2 TBSP cornstarch

1. Heat oil in large pot. Saute chicken till brown on all sides, approximately 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 till 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, till chicken is cooked, and vegetables are tender.

4. Remove chicken and vegetables from broth. Boil liquid about 10 minutes. Mix cream and cornstarch, add to broth and simmer till thickened. Return chicken and vegetables to pot, and serve.