Friday, November 09, 2012

Chicken Stew

This chicken stew recipe makes enough to serve a crowd and can be served alone or with biscuits.  It is a hearty stew and the perfect meal for a crisp fall day.  Sometimes I serve this from the pot the first day with salad and then I pour the leftovers into a baking dish for the next day.  I simply bake it in the oven for 20 minutes before topping with these biscuits and baking an additional 20-30 minutes for an easy dinner.

Chicken Stew
4 T butter
1 large onion, diced
2 stalks celery, sliced
2 large boneless, skinless chicken breasts, diced (boneless thighs work really well too)
1/2 cup flour
5 cups chicken stock
1 bouillon cube
3 carrots, peeled and sliced
1 large potato, peeled and cubed
1 cup frozen peas
1/2 cup whole milk
2 t salt
1/2 t freshly ground pepper

In a large dutch oven or heavy pot melt butter over medium heat.  Add onions and celery and cook until tender, 8-10 minutes.  Add cubed chicken breast and cook an additional 3-4 minutes, don't worry about chicken being cooked completely as it will continue to cook.  Add flour and cook 2 minutes more, stirring constantly.  Heat chicken stock (either on the stovetop or pour into a glass measuring cup and heat in the microwave), add to chicken mixture.  Stir and bring up to a simmer.  Add all remaining ingredients, cover,  and simmer for 20-30 minutes, or until vegetables are tender.  (Optional)Add 1/4 cup fresh minced parsley before serving.

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