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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

BJG Chicken Stew Recipe

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This recipe for BJG Chicken Stew, by , is from What to Cook During a Pandemic, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Barbie Jane Gale


2 Tbs butter
2 Tbs olive oil
3 large carrots, peeled & sliced into coins
2 stalks celery, chopped
2 small onions, quartered
Kosher salt
Freshly ground black pepper
3 cloves garlic, minced
3 sprigs fresh thyme
4 fresh sage leaves
1 bay leaf
3 Tbs all-purpose flour
1 lb. boneless skinless chicken breasts, cubed
1 cup green beans or peas, cut on an angle
lb. baby potatoes, quartered
3 cup low-sodium chicken broth
cup white wine
cream (optional)

Freshly chopped parsley, for garnish

In a large pot or dutch oven, brown chicken in 1 Tbs olive oil (it doesn't have to be cooked through yet)

Remove from pot & set aside.

In the same pot melt butter.
Add onions, carrots & celery season w/S & P

Cook, stirring often, until vegetables are slightly tender, about 4 minutes. Add thyme & sage for about 1 min

Stir in garlic - cook until fragrant, about 30 seconds
Add flour & stir until vegetables are coated cook for 2 min

Then add wine, chicken, bay leaf, potatoes & broth taste for seasoning

Bring mixture to a boil, reduce heat - cook covered for 20 minutes.
Remove lid & stir in green beans & cream, if using.

Garnish with parsley before serving.

Thicken if desired - simmer an additional 10 minutes uncovered.

Note: To thicken: In a mason jar combine remaining 2 tablespoons flour & 1 cup water or broth. Shake very well (to ensure no lumps) - Add a little at a time to boiling stew to reach desired consistency

Preparation time is 45 minutes. Serves 10.

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