savory chicken stew
This was kind of a use up veggies before they go bad stew. Plus my oven is broken so I can only use the stove-top for a while. This turned out crazy good. Hope you like it.
yield
6 serving(s)
prep time
30 Min
cook time
45 Min
method
Stove Top
Ingredients For savory chicken stew
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1 1/2 lbboneless, skinless chicken thighs, diced
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salt and pepper
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1/4 cwhite wine
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1 1/2 Tbspolive oil
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2 mdcarrots, peeled and cubed
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1 smonion, diced
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2 stalkcelery, diced
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2 mdrusset potatoes, diced
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1good sized sweet potato, peeled and cubed
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1 cgreen beans, chopped
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1/2red bell pepper, diced fine
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5 Tbspflour - divided
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1/2 tsprosemary, chopped
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1/2 tspbasil, dried
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1bay leaf
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4 cchicken broth
How To Make savory chicken stew
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1After chopping chicken, salt and pepper to taste, toss to coat. In a dutch oven or large pot heat olive oil, brown chicken. Remove and set aside.
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2Deglaze your pot with the wine, allow to reduce 2 or 3 minutes. Cook onion, carrot, and celery until onion is translucent. Add potatoes, sweet potatoes and pepper and cook about 3-4 minutes. Add in cooked chicken.
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3Stir in 3 tablespoons of flour and seasonings. Cook over medium heat about 2 minutes.
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4Add green beans and chicken broth. Bring to a boil, reduce heat and simmer covered 45 minutes. Remove bay leaf.
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5If you want it thicker, make a slurry using the remaining 2 tablespoons flour and 1 cup broth in a jar. Shake well until all lumps are gone. Add a little at a time to stew until it's how you like it.
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