BJG Chicken Stew Recipe
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Category: |
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Ingredients: |
Ingredients: 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
1½ lb. boneless skinless chicken breasts, cubed
1 cup green beans or peas, cut on an angle
¾ lb. baby potatoes, quartered
3 cup low-sodium chicken broth
¼ cup white wine
¼ cream (optional)
Freshly chopped parsley, for garnish
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Directions: |
Directions: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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