Saturday, January 24, 2015

Creamy Chicken and Veggie Stew

Another lazy Sunday stew!  I've really been enjoying my dutch oven and have been thinking of all kinds of recipes.  The first time I used it I made a Root Vegetable Beef Stew, so this time around I decided to try a chicken stew.  This stew is full of vegetables and packed with flavor.  Here's how to make it:

Lazy kitty #1

Lazy kitty #2

What you'll need:

Extra virgin olive oil, as needed
2 lb. chicken thighs, cut into 1 inch cubes
2 onions, medium dice
1 green bell pepper, medium dice
3 stalks of celery, medium dice
5 carrots, peeled and medium dice
5 cloves of garlic, minced
1/2 a stick unsalted butter
1/2 cup flour
1 cup white wine, I used Sauvignon Blanc
1 quart chicken stock
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp dried dill
3 bay leaves
1 tbsp Worcestershire
1 tbsp Tabasco
1 1/2 lbs mixed fingerling potatoes, halved lengthwise
8 oz crimini mushrooms, sliced
3/4 lb green beans, trimmed and cut into thirds
Fresh parsley, for garnish
Salt, as needed
Pepper, as needed

Preheat the oven to 275 degrees.

Trim the thighs and cut into 1 inch cubes.  Season with salt and pepper.  Heat a large dutch oven over medium heat and coat the bottom with extra virgin olive oil.  When the oil is hot begin browning the thighs in batches.  Remove the chicken and set aside.

Add a little more oil to the pot.  When hot, add the onions, green pepper, celery and carrots.  Season generously with salt and cook for 5 minutes until the veggies start to get tender.  Add the garlic and cook a minute more.

Melt in a half stick of butter.  When it's completely melted, add 1/2 a cup of flour.  Stir well.  After 2 or 3 minutes add in the white wine and chicken stock, slowly, stirring constantly making sure there are no clumps.

Stir in the oregano, thyme, dill, bay leaves, Worcestershire, and Tabasco.  Raise the heat and bring to a boil.

Add the potatoes, mushrooms and green beans then bring back to a boil and reduce to simmer.  Season again generously with salt and pepper and stir.  Put the lid on and place in the oven for 2 hours, stirring once. 

When it's done, garnish with lots of fresh parsley.  Serve with Mix & Match Herb and Cheese Biscuits

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