1 2 3 Chicken Stew

Name: How to cook 1 2 3 Chicken Stew - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Taylor Topp Comacho

1 2 3 Chicken Stew

This recipe has been one I run to when I need a good meal with little effort. Best is you can use what vegetables you have on hand. One pot to use and the flavor seems like it simmered all day. I do recommend the fresh herbs. There is a huge flavor difference cooking this with them. Get your meal started and put your feet up for 40 minutes. You got to love that!

Ingredient

Food ration :

4 servings

Cooking time :

55 mins

1 tbsp

vegetable oil

1 1/2 lb

boneless, skinless chicken thighs, excess fat trimmed

1/2 tsp

salt, divided

1/4 tsp

white pepper, ground

6 cup

chicken stock

scallions, cut on bias about 1/2" long

baby carrots

large russet potatoes, cleaned, skin on and cut into 1/4" thick medallions

1 1/2 cup

peas

6 large

fresh sage leaves

sprigs fresh thyme

1 cup

water

6 tbsp

cornstarch

Cooking instructions

* Step 1

In a dutch oven add oil and heat over medium heat.

* Step 2

Add chicken , sprinkle half of the salt and brown on one side, about 4 minutes. Flip, salt with remainder of salt and brown on other side for four more minutes.

* Step 3

Add pepper and stock.

* Step 4

Place vegetables and herbs on top of chicken, stir and cover.

* Step 5

Turn heat to medium low. Simmer for 40 minutes.

* Step 6

Remove sage and thyme leaves.

* Step 7

Take one cup water and 6 tablespoons cornstarch. Mix well. This makes a slurry, thickening agent. Add to pot and stir. Turn heat to high and let it come to a low boil. Turn off heat and let sit 10 minutes, covered.