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1 2 3 Chicken Stew
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1 2 3 Chicken Stew

Taylor Topp Comacho
Taylor Topp Comacho @Tay68cancook
USA

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!

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!

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1 2 3 Chicken Stew

Taylor Topp Comacho
Taylor Topp Comacho @Tay68cancook
USA

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!

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!

Read more
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Ingredients

55 mins
4 servings
  • stew
  • 1 tbspvegetable oil
  • 1 1/2 lbboneless, skinless chicken thighs, excess fat trimmed
  • 1/2 tspsalt, divided
  • 1/4 tspwhite pepper, ground
  • 6 cupchicken stock
  • 6scallions, cut on bias about 1/2" long
  • 20baby carrots
  • 4large russet potatoes, cleaned, skin on and cut into 1/4" thick medallions
  • 1 1/2 cuppeas
  • 6 largefresh sage leaves
  • 6sprigs fresh thyme
  • slurry
  • 1 cupwater
  • 6 tbspcornstarch
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Steps

55 mins
  1. 1

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

  2. 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. 3

    Add pepper and stock.

  4. 4

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

  5. 5

    Turn heat to medium low. Simmer for 40 minutes.

  6. 6

    Remove sage and thyme leaves.

  7. 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. 8

    Serve with a good crusty bread to soak up the delicious juices.

  9. 9

    Recipe by taylor68too.

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Taylor Topp Comacho
Taylor Topp Comacho @Tay68cancook
on August 15, 2015 01:52
USA
Family, friends, that's what it's all about! Cooking good food, gathering together and sharing with loved ones is my passion!
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Keywords

Stew Welsh Onion Chicken Thigh Vege Pea Sage Pepper Carrot Chicken Potato

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