DarBars Rockin Braised Chicken Vegetable Stew
From darbar 17 years agoIngredients
- 2 lbs. of boneless, skinless chicken breasts and thighs shopping list
- 1 10 oz can cream of chicken soup shopping list
- 1 10 oz can vegetable or chicken broth shopping list
- 1 10 oz can diced tomatoes shopping list
- 4 cloves garlic, crushed or minced shopping list
- 1½-2 yellow or red onions, chopped (I used one of each) shopping list
- 4 carrots, sliced thin shopping list
- 4 stalks of celery, sliced shopping list
- Emeril’s Original Essence (or your favorite chicken rub) shopping list
- 1/8 cup extra virgin olive oil shopping list
- 1 handful of finely chopped parsley shopping list
- salt and black pepper to taste (about a teaspoon each) shopping list
- 1 teaspoon dried thyme shopping list
- 1 teaspoon dried oregano shopping list
- 1 tablespoon corn starch shopping list
How to make it
- In a large dutch oven or stock pot, heat olive oil over medium-high heat. Cut the chicken breasts in half crosswise so they are roughly the same size as the thigh parts. Season all chicken on both sides liberally with Emeril’s Original Essence. Working in batches, brown all chicken parts on both sides in the olive oil, about 2-3 minutes per side. Remove from pot and set aside.
- Add onions, garlic, celery and carrots to oil in pot. Saute veggies about 3-4 minutes. Add chicken/vegetable broth, cream of chicken soup and diced tomatoes. Return chicken to pot. Bring to a boil. Add salt, pepper, thyme and oregano. Stir well. Reduce heat to low and cover with a tight fitting lid. Simmer for 40 minutes. Add parsley. Put about four tablespoons of the liquid in a small bowl and mix with corn starch. Add back to the pot and stir. Simmer uncovered for another 5 minutes. Serve over jasmine rice or noodles. Serves 6-8 or serves 4 with leftovers.
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