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Chicken Stew
Ingredients
2 tbsp butter
2 large boneless, skinless chicken breasts, cut into bite size chunks
1 cup sliced mushrooms -or- 1 mushroom bouillon cube
1 cup carrots, sliced
1 cup Yukon gold potato, cut into bite size pieces
1 medium onion, finely diced
1 stalk celery, sliced
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups low sodium chicken broth
1 cup half/half cream
1/2 tbsp smoked paprika
1/2 tsp dried rosemary leaves
1 bay leaf
Salt and pepper to taste
Cook
In a large pot, heat 1 tbsp butter over medium-high heat
Cook chicken for 3-5 minutes, or until no pink remains
Remove chicken from pot and set aside
Add remaining butter to pot
Sauté mushrooms, carrots, potato, onion, and celery for 3-5 minutes or until starting to soften
Stir through garlic, paprika and flour
Cook 1 minute longer, stirring constantly
Add broth, cream, rosemary and bay leaf to pot
Return chicken to pot
Bring to simmer
Reduce heat, cover and simmer for 20-25 minutes or until potatoes are tender
Add salt and pepper to taste
Discard bay leaf and serve
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