Ingredients: |
Ingredients: • 6 boneless skinless chicken thighs
• Olive oil
• 2 tbsp Worchester sauce
• 32 oz chicken broth (low sodium preferred but can use either as will salt to taste later) Maybe more
• 2 shallots- peeled and chopped
• 1 small garlic bud- peel and smush, coarsely chop
• 24 oz of frozen mixed vegetables
• Dried Italian seasoning mix
• Garlic powder
• Onion powder
• 10 oz condensed tomato soup
• 10 oz condensed cream of chicken
• 16 oz can of blue crab claw meat, drained
• ½ cup butter
• ½ cup flour
• 1 cup heavy cream
• Old bay powder
• Salt and pepper
• Shredded Mexican cheese to sprinkle on top
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Directions: |
Directions:1. Make yourself a drink- nothing too strong, ‘cuz you’re cooking
2. Warm dutch oven on stove top
3. Add couple tbsp of olive oil (glug glug)
4. Once olive oil is hot, add chicken thighs to brown and fully cook
5. Add Worchester to chicken while cooking
6. As chicken finishes cooking, take out of pan and let rest in bowl
7. Once all the meat is out, add shallots. Cook just enough to turn clear
8. Starting with ½ cup first, add chicken broth to start deglazing the pan.
9. Add broth as needed
10. Once pan cleaned, add frozen vegetables, stir as needed
11. After few minutes, add garlic
12. Add Italian seasoning, garlic powder and onion powder to taste, mix well
13. Add remainder of chicken stock
14. Add both condensed tomato soup and condensed cream of chicken, mix well
15. Cover and bring to a boil
16. Once boiling, turn down to low. Get ready for some roux.
17. Melt ½ cup butter in sauté pan
18. Add flour and stir till becomes a paste.
19. Once gets nice and bubbly, add heavy cream- ½ cup at a time. Mix well.
20. Once it’s a bubbly paste, add to soup. Mix well, bring back to boil. Recover. Once boils again can lower temp.
21. Warm up crab meat in sauté pan with cover (no heat).
22. Meanwhile, chop up chicken into chunks.
23. Then add chicken and crab meat to stew.
24. Recover and bring to boil one more time.
25. Add Old Bay- roughly tablespoon. Stir well.
26. Add salt and black pepper to taste. Stir well.
27. May need to add more cream or milk to thin to desired consistency. Or boil longer to thicken.
28. Aaaaannnnddd….. you’re done!! Top with cheese to taste (and cool it down so you can eat it faster) |
This recipe for Kris' Birthday Fall Stew is from