Hearty Chicken Stew
From markpedal 14 years ago
- 90 minutes to make
- Serves 8
With fall here, a hearty thick delicious stew, that will warm and fill you right up, on those cold days right around the corner.
Ingredients
- 1.5 - 2 Lbs boneless-skinless chicken breasts, Cut to 1" pieces shopping list
- 3 Lg. russet potatoes, with skin, well scrubbed, Cut to 1" pieces shopping list
- 4 carrots, Cut to 1" pieces shopping list
- 4 Stalks of celery, Cut to 1" pieces shopping list
- 2 Lg. onions, halved and quartered shopping list
- 1 Small head of broccoli, see below shopping list
- 2 cloves of garlic, minced shopping list
- 1 Tsp. thyme shopping list
- 1 Tsp. Leaf tarragon shopping list
- 2 Tsp. paprika shopping list
- Fresh chopped parsley shopping list
- 1/2 Tsp. Crushed red pepper shopping list
- 1 Tsp celery Seed (optional) shopping list
- 2-3 Tbl. of extra virgin olive oil shopping list
- 2 Cups of chicken stock shopping list
- salt & pepper to taste shopping list
- 3/4 - 1 Stick of butter shopping list
- flour shopping list
How to make it
- Heat up the EVOO in a large frying pan, and add the chicken and garlic. Sautee until lightly golden brown.
- While the chicken is cooking, chop the broccoli, separating the stalks from the flower-ettes. Cut the stalks into 1/2" lengths, and flowers about an inch round.
- In a large pot or kettle, add the sauteed chicken, potatoes, carrots, celery, onions, broccoli stocks only, all the spices, using only 1 tsp. of paprika and omitting the parsley. Add the chicken stock and enough water to cover the ingredients. Salt & Pepper, Mix well.
- Bring to a boil. Once the stew begins to boil, turn down the heat to a simmer, cover and let simmer for an 1-1/4 hours. After 1-1/4 hours, add the remainder of the broccoli and let simmer for another 15 minutes.
- While the stew is cooking for the last 15 min., remove a cup or two of the stock and let it cool. In a medium size sauce pan, melt the butter. Use enough flour to make a thick roux. Slowly whisk in the cooled stock. Once incorporated, now incorporate this back into the stew, Add the other Tsp. of paprika. Adjust salt and pepper to taste, and let simmer another 5 minutes, until broth begins to thicken.
- Serve hot. Sprinkle the parsley on top of each bowl of stew.
- This can easily be adapted to slow cookers.
- If I don't have any celery on hand, I add the celery seeds.
People Who Like This Dish 7
- Reviews2 Nowhere, Us
- hungrybear Miner, MO
- grk Houston, TX
- crazeecndn Edmonton, CA
- cutegirl23 California, LA
- markpedal Nunica, MI
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The Rating
Reviewed by 4 people-
Bet this would be good
hungrybear
in Miner loved it
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I suggest to use more chicken stock, and streamline the instructions. With a few changes this would make an ideal stew! I put 3 stars but it's more like 3.5 stars as I would make it again with a few changes. More info in the IMI review group: more
Cosmicmother
in Western loved it
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