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Hearty chicken stew

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Ingredients/Components

flour - 1 Tbsp
cornstarch - 1 tsp
chopped fresh parsley - 2 Tbsp
frozen peas - 1/2 c
plus 1 tsp - 1 Tbsp
small garlic cloves, minced - 2 item
dash each of salt and pepper - 1 item
canned ready to serve low sodium chicken broth
skinned and boned chicken breasts, cut into cubes - 10 oz
chopped parsnips
each sliced carrots, sliced mushrooms, chopped red or green bell peppers, chopped celery, chopped turnips and sliced thoroughly washed leeks - 1 c
bay leaves, broken in half - 2 item

How to make hearty chicken stew:

Dredge chicken in flour to coat. In 4-quart saucepan heat oil. Add chicken and cook over medium-high heat, stirring frequently, until lightly browned, about 1 minute. Add parsnips, carrots, mushrooms, bell peppers, celery, turnips, leeks and garlic. Cook, stirring frequently, until bell peppers are tender, 3 to 4 minutes. Add broth, 3/4 cup water, bay leaves, salt and pepper. Bring to a boil. Reduce heat to low, cover and let simmer until carrots are soft, about 10 minutes. Stir in peas and parsley. In small bowl, combine cornstarch and 1/4 cup water, stirring to dissolve cornstarch. Stir into chicken-vegetable mixture and cook, stirring constantly, until mixture thickens, about 1 minute. Remove and discard bay leaves.

Recipe categories: Main dish, Chicken breast, Stew.

Rating:

4.4

Average rating: 4.4, total votes: 8

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