Easy Chicken Stew
This recipe is easy to assemble and tastes great over pasta or with a crusty loaf of bread.
- 1.5kg chicken breast (or .8kg boneless), cut into quarters
- 2 sweet onions, chopped
- 2 medium carrots, sliced
- 2 zucchini, sliced
- 1 potato, diced
- 1-2 stalk celery, sliced
- 2 cups mushrooms, chopped
- ½ cup dry white wine (optional)
- 1½ cups chicken broth
Directions are easy – put the veggies on the bottom, layered by quickness of cooking (i.e. potatoes and carrots on the bottom) topped with chicken. Pour in the liquid and cook on low for 6 hours, or high for 4½. We drained all the food into a serving dish, then mixed 2 Tbs of flour with 2 Tbs of butter to form a roux, along with 1 tsp sweet (hungarian) paprika and slowly mix in the broth. Boil for 3-5 minutes to thicken slightly. You could also consider cooking dumplings in the broth as a topper.
Serve ½ chicken breast, cup full of veggies, a ladle of broth into a bowl. Would be good over cooked pasta but we sopped up the broth with lightly toasted crusty bread. Steve said it was a great soup, not so much a stew. It said 6-8 servings, but honestly we froze 4 alone for later this week and so I suspect it made more like 8-10, and more like 12 if you added a serving of cooked pasta to the bowl.