Heat a large Dutch oven over medium heat and add 1 1/2 tablespoons of olive oil.

Season the chicken lightly with salt and pepper. Add it to the pot and cook for about 5 to 6 minutes, stirring occasionally, until it’s lightly browned. Remove the chicken and set aside.

Add the remaining olive oil to the pot. Stir in the onion, carrots, and celery. Cook for about 5 minutes until softened.

Stir in the tomato paste, cooking for an additional 2 minutes to deepen the flavor.

Sprinkle in 4 tablespoons of flour along with the rosemary, thyme, sage, salt, and pepper. Cook for another 2 minutes to eliminate the raw taste of flour.

Add the diced potatoes, sweet potatoes, red bell pepper, browned chicken, chicken broth, and vinegar or lemon juice. Stir well to combine.

Bring the stew to a gentle boil, then reduce the heat to low. Cover and simmer for about 30 minutes, stirring occasionally, until the potatoes are tender.

Remove the lid, stir in the green beans and heavy cream. Simmer uncovered for an additional 10 minutes.

Stir in the chopped parsley.

For a thicker stew, whisk the remaining 2 tablespoons of flour with 1 cup cold water or broth until smooth, then gradually stir it into the simmering stew until thickened.