Chicken Stew
This comes from a good friend and sounds delicious, and I think the Thai family will enjoy this. On my to cook and taste list.
Ingredients
- 8 chicken thighs, boneless, skinless, and diced
- 2 tablespoons olive oil
- 2 carrots, diced
- 1 small onion, diced
- 2 stalks celery, diced
- 5 tablespoons all purpose flour, divided
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/4 teaspoon sage
- salt and pepper, to taste
- 1 1/2 cups potatoes, peeled and diced
- 1 1/2 cups sweet potatoes, peeled and diced
- 1/2 red bell pepper, finely diced
- 1/4 cup dry white wine, or chicken broth
- 4 cups chicken broth, fresh or from powder
- 1 cup green beans, or peas
- 1/2 cup whipping cream
Instructions
- Heat 1 tablespoon of olive oil in a large pot, when hot, and the chicken and lightly brown and no longer pink, it does not need to be cooked through. Remove with a slotted spoon to a bowl and set aside.
- Heat the remaining 1 tablespoon of oil in the pot, when hot, add the celery, onion, and carrot and cook until the onion is soft, stirring occasionally, about 3-4 minutes.
- Sprinkle in 3 tablespoons of the flour and stir into the vegetables. Stir in the rosemary, thyme, and sage. Season with salt and pepper to taste, as desired. Cook for another 2 minutes.
- Add the potatoes, sweet potatoes, bell pepper, chicken, wine, and broth and stir to mix. Bring to a boil, then reduce to a simmer, cover, and cook for 30 minutes, stirring occasionally.
- Add the green beans, or peas, and stir in the cream.
- If want to thicken the stew, mix 2 tablespoons of cornstarch with 1 cup of cold water or broth, stir to combine and there is no lumps, this is your thickening slurry. Bring the stew up to a boil, slowly pour in the slurry while stirring, boil for a few minutes to thicken the stew.
- Ladle into serving bowls and serve. Enjoy.
Notes
Low cost per serving.
Inspired by Spend With Pennies and theĀ link to this recipe is here.
United States.
United States.
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