In a large pot, heat the olive oil, butter over medium heat. Add the diced chicken and cook until browned. Remove the chicken from the pot and set it aside. In the same pot, add the onions, carrots, and mushrooms. Sauté them until they are tender and lightly caramelized
Next, add the diced zucchini, chickpeas, and dried thyme , onion powder to the pot. Stir everything together until well combined add cornstarch, mix evenly. Pour in the chicken brot h, wine . Stir so there are no lump s . bring the mixture to a boil.
Reduce the heat to low and let the stew simmer, add fresh sage for about 15 minutes or until your carrots are tender. Fold in Swiss Card before serving. Season with salt and pepper according to your taste preferences.
Garnish stew with fresh herbs such as parsley or cilantro for added freshness and flavour. Enjoy!