This week I got a bit sidetracked with my plans to have a week of Fab Fall Meals!
Sometimes things come up and you’ve just got to go with it!
So here goes!
This is one of those recipes that I have in my recipe box that I have made countless times.
I don’t even remember where the recipe came from…
But it’s a family favourite!
The key to making this amazing, is to use really good chicken.
You can use chicken thighs, but using chicken breast takes this dish to a whole new level.
This dish takes a bit of time, but it’s well worth the effort, because
when that dinner hour arrives all you have to do is make a salad and set the table.
Dinner is ready!
Dinner is ready!
Creamy Chicken Stew
- 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
- ½ tsp thyme
- 1 bay leaf
- ¼ cup flour
- 2 cups chicken stock (I like to use my homemade stock)
- 1 cup frozen peas
- ½ cup cream
- In a frying pan, brown the chicken in about 1 tbsp olive oil. Salt & pepper to taste.
- In a separate pot, partially cook your chunks of potato. Basically just boil it for about 2 minutes.
- Then drain. Set aside.
- In another deep frying pan, cook your onions, celery and carrots in 1 tbsp oil. Cook until soft, about 5 minutes.
- When the onions, celery and carrots are soft, add the thyme, bay leaf and flour. Stir for 1 minute.
- Then add the stock to the onion mixture. Bring the mixture to a boil, stirring constantly until the mixture thickens. This takes about 4 minutes.
- 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 1½ hours.
- After this time, stir in 1 cup of frozen peas, and ½ cup cream.
- Bake for 30 more minutes.
- Before serving, remember to take out the bay leaf!
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