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Chicken Stew Recipe, Potatoes, Carrots

Chicken Stew Recipe

Features of the Chicken Stew Recipe, Potatoes and Carrots

  • Cooking Skill level: Easy
  • Cooking time:   30 Minutes
  • Taste Impression:  Harty,  filling plated stew to warm the stomach
  • “Noelle’s Tasty Tips” How to get the Chicken moist.

This is the stew I make for St. Patrick’s Day. It is based on a traditional Irish lamb stew.  Personally, I prefer the taste of chicken to lamb. 

 

Supply Used For

Chicken Stew Recipe

Chicken Stew Recipe

For this post, I have One Tasty Tip  Easy Cheesecake Cupcakes

  • Place 1 cup of flour in a dish.
  • Place chopped chicken in flour.
  • Coat the chicken with the flour.

What does the tip do?

  • The coating of flour helps to keep the chicken moist.

Chicken Stew Recipe

Place the chicken in a  dutch oven on medium heat with oil. Season with salt and pepper. Cook until light brown. ( the chicken will still be raw.)

Chicken Stew Recipe

Remove chicken from pot.  Add carrots and onions and season with salt. Cook until onions transparent.

Chicken Stew Recipe

Remove carrots and onions and set aside. Add potatoes to pot and season with salt and pepper.

Cook for 5 minutes.

Chicken Stew Recipe

Place chicken, carrots, onions, fresh herbs, and chicken stock in the pot.

Chicken Stew Recipe

Bring to a boil and then simmer for 30 minutes.

Chicken Stew Recipe

In a small pan on medium heat, add butter and melt.  With a whisk, add flour. Cook for 5 minutes.

Remove some of the broth from the stew and add it to the flour and butter mixture. Continue whisking for a few minutes.

Chicken Stew Recipe

Add the flour, butter, broth mixture to the stew. Whisk for a few seconds until well blend.

Chicken Stew Recipe

Garnish with chives and enjoy.  I serve the Chicken Stew Recipe with boiled cabbage.

Chicken Stew Recipe
 
Author:
Recipe type: Dinner
Prep time:
Cook time:
Total time:
 
Ingredients
  • 3 Chicken Breast ( about 3 pounds of chicken.)
  • 1 cup Flour ( For chicken coating.)
  • 1 Large Onion finely chopped
  • 3 cups Carrots peeled and cut into ½ inch pieces
  • 5 medium size potatoes, peeled and quartered
  • 2 Tablespoon Fresh Thyme
  • 2 Tablespoon Fresh Sage
  • 1 32 oz box Chicken Broth
  • 4 Tablespoon Butter
  • 4 Tablespoon Flour
  • 2 Tablespoon Fresh Chives
Instructions
  1. Place 1 cup of flour in a pan.
  2. Add chopped chicken to the flour.
  3. Coat Chicken in flour.
  4. Place the chicken in a dutch oven on medium heat with oil.
  5. Season with salt and pepper.
  6. Cook until light brown.
  7. Remove chicken from pan.
  8. Add carrots and onions and season with salt.
  9. Saute until onions are transparent.
  10. Remove carrots and onions and set aside
  11. Add potatoes to pan and season with salt and pepper.
  12. Cook for 5 minutes.
  13. Place chicken, carrots, onions, fresh herbs, chicken stock in the pan.
  14. Bring to a boil and then simmer for 30 minutes.
  15. In a small pan on medium heat add butter.
  16. Melt butter then with a whisk add flour. Cook for 5 minutes.
  17. Remove some of the broth from the stew and add to the flour and butter mixture.
  18. Continue whisking for a few minutes.
  19. Add the flour, butter, broth mixture to the stew.
  20. Whisk for a few seconds until will blend.
  21. Garnish with chives
Chicken Stew Recipe

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