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!
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!
Cooking Instructions
- 1
In a dutch oven add oil and heat over medium heat.
- 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.
- 3
Add pepper and stock.
- 4
Place vegetables and herbs on top of chicken, stir and cover.
- 5
Turn heat to medium low. Simmer for 40 minutes.
- 6
Remove sage and thyme leaves.
- 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.
- 8
Serve with a good crusty bread to soak up the delicious juices.
- 9
Recipe by taylor68too.
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