Friday, June 1, 2012
Quick Chicken Stew (A Pantry Stew)
I didn't measure anything, but here's what I did.
Quick Chicken Stew
From Lynda's recipe Box
3 boneless, skinless chicken thighs, trimmed of any visible fat
1/2 of an onion, diced
1 large clove garlic, minced
1 can low-sodium chicken broth, or equivalent amount of water
2 medium potatoes, peeled and diced
some baby carrots, cut in half
about 3/4 cup of frozen peas
about 1/4 teaspoon dried Tarragon leaves, or dried Thyme
salt and pepper to taste
Sliced mushrooms and celery are good in this also.
Heat a 3 or 4 quart saucepan over medium heat with about 1 tablespoon oil. Season both sides of the chicken with salt and pepper. Brown the chicken in the oil, about 2 minutes per side just until browned. Remove chicken to a plate. Add the onion to pan and cook for about 1 minute, adding oil if needed. Then add the minced garlic. Stir in the chicken broth or water, and add the cooked chicken thighs with any accumulated juices from the plate. Stir in the carrots and potatoes. Add water to the pan to completely cover the stew. Bring to a boil, cover pan and reduce heat. Simmer until the vegetables are tender, about 20-30 minutes. Remove the chicken to a plate. Add the peas and Tarragon (or Thyme), to the stew and cook about 5 minutes more. Cut the thighs into bite size pieces and add back to the saucepan. Add more salt and pepper if needed. Serve and enjoy!
NOTE: Sometimes I thicken the broth when I make stews like this, by making a slurry with cornstarch and water. Then just add a little at a time to the stew, stirring. Just add enough to give the broth a slight thickness.