Dinner is ready!
Creamy Chicken Stew
Time: about 3 hours
Serves: 4-6 people
4 chicken breasts (or you can use 10-12 chicken thighs)
1 tbsp olive oil
salt & pepper
1 medium to large potato, peeled and cut into chunks
1 tbsp oil
2 onions, chopped
3 celery sticks, diced
2 carrots, peeled and diced
1/2 tsp thyme
1 bay leaf
1/4 cup flour
2 cups chicken stock (I like to use my homemade stock)
1 cup frozen peas
1/2 cup cream
When the stock mixture has thickened, add the potato and chicken. Transfer the stew into an oven proof casserole dish.
Bake covered, at 375 degrees for 1 1/2 hours.
After this time, stir in 1 cup of frozen peas, and 1/2 cup cream.
Bake for 30 more minutes.
Before serving, remember to take out the bay leaf!
- Like I mentioned above, you can use less expensive cuts of chicken, like thighs for this recipe. For a treat, use good chicken breast.
- Serve with a green salad or some other green veggie.
- This stew would be amazing in a Chicken Pot Pie! I’m going to try this next!