Simple Chicken Stew by Maggie
Once in a while I will toss in some extras like corn or peas or potatoes or turnips.
Regardless of what gets added this is a really good tummy warming bowl of goodness.
This basic recipe also works really well with shrimp and crab rather than chicken for a nice little taste of the sea !
1boneless and skinless chicken breast - diced
1 cquartered mushrooms
2 Tbspdiced yellow onion
1/4 cthinly sliced celery
1/3 cdiced carrots
1small clove garlic - mashed
2 Tbspa.p. flour
1 creduced chicken broth
·salt and pepper to taste
How to Make Simple Chicken Stew by Maggie
- Melt butter over low heat in a 2 qt saucepan.
- When the butter is melted toss in the diced chicken and slowly cook for about 7 minutes. Stir to help cook on all sides of the chicken.
- Remove chicken from pan - saving the drippings. Turn the heat up to medium and toss in the mushrooms. Stir to coat and keep stirring until they begin to caramelize.
- Add the onion, celery and carrots and cook over medium low heat until the onion is done and the celery has softened.
- Add the chicken back into the pan. Add enough filtered water to cover. Stir in the garlic. Drop the heat down to simmer and cook for about 10 - 15 minutes or until the carrots are done.
- Strain the liquid from the vegetables. Return the vegetables to the pot and sprinkle with the flour. Stir and cook over medium for about 3 or 4 minutes. It is super important that you stir constantly but no so hard that you mash your vegie mix.
- Add the reduced chicken stock and stir over medium heat. When the mixture begin to thicken start adding your milk a little at a time until you get the desired thickness for your gravy/broth.
- Serve hot in bowls and sprinkle lightly with dill and chives.
You can use the strained cooking liquid to thin the sauce or you can save it for another batch of soup.