A savory stew, full of chicken and tender vegetables. Can be easily made into a Pot Pie by adding my Fresh Eats Puff pastry on top!
INGREDIENTS
4 tbsp Butter
5-6 Chicken Breasts, boneless and skinless, cut into pieces
1 medium Onion, diced 4-5 Carrots, diced
2-3 stalks Celery, diced
1 cloves Garlic, pressed
1 tbsp Thyme
1 bay leaf
Salt & Pepper
1/3 cup Flour
3-4 cup Chicken stock (from scratch or store bought)
1 cup Frozen Peas
1/2 cup Frozen Corn
or a handful of green beans, chopped
INSTRUCTIONS
Begin by heating dutch oven on stove at med-high setting. Adding about a 2 tbsp of butter, allow to melt then add cut chicken. Sprinkle with salt & pepper. Cook until chicken begins to turn a golden brown. Remove from pot and set aside. Next, add remaining butter, and vegetables. Cook until tender and fragrant. Season with thyme, bay leaf and more salt & pepper. Add chicken that had been set aside, including juices.
Sprinkle flour over mixture, stir to combine. Next, add chicken stock. Sauce will immediately begin to thicken. Continue to add stock until mixture is covered. Next, add peas and corn or green beans. Allow mixture to continue cooking until the sauce is desired thickness, stirring often to avoid sticking. Serve!
OPTIONAL:
Pour Chicken stew into a greased casserole dish and top with my Fresh Eats Puff pastry.
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