Chicken StewPosted: October 5, 2009
WOW what a great and easy fall recipe. I love making soups on a Sunday in the fall. Simmering scents fill the house and when they are this easy, you arent glued to the kitchen all day long. I was able to throw this together (I doubled it for leftovers) and let it go while we enjoyed watching Sunday sports. No real work for me and a great dinner in the end. I served it with crusty rolls and a light salad but it is filling enough all on its own. I found this recipe from Elly and will add this to our soup/stew rotation this fall!
1 Tbsp. olive oil
1/2 pound chicken breast, cut into 1″ pieces
1/2 onion, diced
1 carrot, sliced
1 celery stalk, sliced
2 cloves garlic, minced
1/3 cup dry white wine
1 1/4 cups chicken broth
4 oz. white or crimini mushrooms-I omitted
1/2 lb. baby redskin potatoes, halved (skin-on)
1/2 tsp. dried thyme
1 bay leaf
salt and pepper
1/4 cup frozen peas, thawed
corn starch slurry (optional)-I omitted
In a smallish stockpot or dutch oven, heat the olive oil (I used my regular soup pot since I doubled it!!)
Add the chicken pieces, just to brown, and then remove them. Add the onion and cook until translucent. Stir in the carrots, celery and garlic until the garlic is just fragrant, about a minute.
Pour the wine into the pot to deglaze, being sure to get the browned chicken bits off the bottom of the pot. Reduce the wine slightly over medium high heat.
Add the chicken broth, bay leaf, thyme, potatoes, chicken, mushrooms and salt and pepper to taste. Bring to a boil, then reduce heat and cover. Simmer until potatoes are fork tender and chicken is cooked through.
If you want, add a corn starch slurry at this point and boil about a minute uncovered.-I omitted this step
Stir in the peas and serve.
Nutritional Info Per Serving: Calories: 288 / Fat: 8.5g / Saturated Fat: 1.3g / Carbs: 21.7g / Dietary Fiber: 3.1g / Protein: 29.1g