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simple chicken stew by maggie

LovingMyKitchen avatar
Recipe by
Maggie M
@LovingMyKitchen
In The Kitchen, OH

This is a simple plain basic recipe for a hearty thick chicken stew that I've been making for many years. 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 !

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yield serving(s)
method Stove Top

Ingredients For simple chicken stew by maggie

  • 2 Tbsp
    butter
  • 1
    boneless and skinless chicken breast - diced
  • 1 c
    quartered mushrooms
  • 2 Tbsp
    diced yellow onion
  • 1/4 c
    thinly sliced celery
  • 1/3 c
    diced carrots
  • 1
    small clove garlic - mashed
  • water
  • 2 Tbsp
    a.p. flour
  • 1 c
    reduced chicken broth
  • whole milk
  • dill weed
  • chives
  • salt and pepper to taste

How To Make simple chicken stew by maggie

  • 1
    Melt butter over low heat in a 2 qt saucepan.
  • 2
    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.
  • 3
    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.
  • 4
    Add the onion, celery and carrots and cook over medium low heat until the onion is done and the celery has softened.
  • 5
    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.
  • 6
    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.
  • 7
    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.
  • 8
    Serve hot in bowls and sprinkle lightly with dill and chives.
  • 9
    Note: You can use the strained cooking liquid to thin the sauce or you can save it for another batch of soup.
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