Instant Chicken Stew | Blue Jean Chef - Meredith Laurence

Name: Instant Chicken Stew | Blue Jean Chef - Meredith Laurence
Ingredients: olive oil; 3 pounds boneless skinless chicken pieces (2 breasts and 4 to 6 thighs); salt and freshly ground black pepper; 1 tablespoon unsalted butter; 1 onion (chopped into large chunks); 4 ribs celery (chopped); 4 carrots (peeled, cut in 1½-inch slices); 1 teaspoon dried thyme; ½ teaspoon dried rubbed sage; 1 cup white wine; 2½ cups chicken stock; 1 pound Yukon gold potatoes (about 2 to 3) (cubed 1-inch); ½ lemon juice; 1 bay leaf; 3 sprigs fresh thyme; ¾ cup frozen peas; 3 tablespoons unsalted butter (softened); 3 tablespoons all-purpose flour; fresh chopped parsley

"This quick and easy pressure cooker or Instant chicken stew only takes minutes to make, but will keep you full and satisfied for hours...."

INGREDIENTS

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olive oil

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3 pounds boneless skinless chicken pieces (2 breasts and 4 to 6 thighs)

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salt and freshly ground black pepper

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1 tablespoon unsalted butter

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1 onion (chopped into large chunks)

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4 ribs celery (chopped)

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4 carrots (peeled, cut in 1½-inch slices)

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1 teaspoon dried thyme

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½ teaspoon dried rubbed sage

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1 cup white wine

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2½ cups chicken stock

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1 pound Yukon gold potatoes (about 2 to 3) (cubed 1-inch)

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½ lemon juice

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1 bay leaf

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3 sprigs fresh thyme

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¾ cup frozen peas

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3 tablespoons unsalted butter (softened)

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3 tablespoons all-purpose flour

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fresh chopped parsley

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