ChickenStew1

Fall Meals: Creamy Chicken Stew

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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!
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So here goes!
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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!
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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!
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Whisk
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ChickenStew1
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Creamy Chicken Stew

Servings 4 -6

Ingredients

  • 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

Instructions

Step 1:

  1. In a frying pan, brown the chicken in about 1 tbsp olive oil. Salt & pepper to taste.

Step 2:

  1. In a separate pot, partially cook your chunks of potato. Basically just boil it for about 2 minutes.
  2. Then drain. Set aside.

Step 3:

  1. In another deep frying pan, cook your onions, celery and carrots in 1 tbsp oil. Cook until soft, about 5 minutes.
  2. When the onions, celery and carrots are soft, add the thyme, bay leaf and flour. Stir for 1 minute.
  3. 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.

Step 4

  1. When the stock mixture has thickened, add the potato and chicken.
  2. Transfer the stew into an oven proof casserole dish.

Step 5

  1. Bake covered, at 375 degrees for 1 1/2 hours.

Step 6

  1. After this time, stir in 1 cup of frozen peas, and 1/2 cup cream.
  2. Bake for 30 more minutes.
  3. Before serving, remember to take out the bay leaf!

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Tips!

  • 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!
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10 Comments

  • Reply Kelly | Eat Yourself Skinny September 29, 2011 at 3:00 PM

    Yummy this looks so good! What a great recipe! 🙂

  • Reply Stephanie @ henry happened September 29, 2011 at 3:15 PM

    This looks so yummy! I’m so glad it’s fall and we can start having warm soups & stews again!

  • Reply odetoinspiration September 30, 2011 at 5:01 AM

    That sure does look good!! I love soups and stews!

  • Reply Maurilia September 30, 2011 at 1:02 PM

    Wow this looks amazing, I’m going to try your sugeestion of doing a chicken pot pie..yum!

    Thanks for sharing! 🙂

  • Reply Angie September 30, 2011 at 2:27 PM

    This sounds DIVINE! I can’t wait to try it, so I’ll pin it and come back. Thanks for sharing!

  • Reply At The Picket Fence October 1, 2011 at 1:45 AM

    Sounds so perfect for a crisp Fall day! Thanks so much for sharing this recipe with us at Inspiration Friday this week!
    Vanessa

  • Reply april@gingerbread October 2, 2011 at 4:39 AM

    This looks delish! I will try this on the next cold day! I hope you will link up with me here:
    http://www.thegingerbreadblog.com/2011/09/sweet-saturday-v7.html

  • Reply Mary October 3, 2011 at 6:08 PM

    This sounds and looks perfect for fall weather. I am adding it to my list of things to try. Thanks!

  • Reply Haley November 9, 2011 at 7:31 AM

    I have to ask.. did you get those bowls from Daiso? Because I have the same ones.. I love them:)

  • Reply 20 Simple & Comforting Fall Meals September 15, 2013 at 6:16 PM

    […] Creamy Chicken Stew […]

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