I almost always have chicken and an array of vegetables in the house. This can lead to many dishes, but one of my go to basics is chicken stew. It is the base for my chicken and dumplings, chicken and drop biscuits, chicken with mashed potatoes, and chicken pot pie. You can adapt the spices and flavors in a variety of ways, but this is the basic method. My kids love having this on a cold evening after school. I hope you enjoy it. Ingredients
- 2 T Butter
- 1 T Olive Oil
- 1 Yellow Onion Finely Chopped
- 4 Medium Carrots Sliced Thin (I use a mandolin on 2 or 3 setting.)
- 2 Cups Cooked Chicken In Pieces
- 1 Cup Frozen Peas
- 1 Cup Frozen Corn
- 1 Can Green Beans
- 4 Tablespoons Butter
- 8 Tablespoons Flour
- 1 32 Ounce Box Chicken Stock
- 1/8 Teaspoon Dried Rosemary
- 1/8 Teaspoon Cracked Black Pepper
- 1/4 Teaspoon Onion Powder
- 1/4 Teaspoon Dried Thyme
- 1/2 Teaspoon Tumeric
- 1 Teaspoon Dried Parsley
- Salt As Needed
- Heat the butter and oil in a heavy pot over medium low heat.
- Add the onion and carrot. Cook until onion softens.
- Add the chicken, peas, corn, and beans. Cover. (Be creative here, you can add other vegetables.)
- In a large sauce pan, heat the sauce butter, add the flour and stir with a whisk until the mixture starts to turn light brown.
- Add the stock and whisk. Bring to a boil and then reduce to medrium.
- Add the herbs and spices and stir thoroughly.
- Pour the sauce into the vegetable and chicken pot. Stir and cover.
- Cook over medium to medium low 30 minutes to 1 hour. The longer you cook low and slow the more flavor will develop. You may need to add a bit of water if you cook longer due to evaporation.
- At this point you can either pour into a pie crust for pot pie, drop in biscuits and bake in the oven covered, pour over mashed potatoes or bread or be imaginative.
Less than 200 calories per cup. Hints
- Substitute olive oil to make this dairy free.
- In addition to the olive oil if you eliminate the chicken and substitute vegetable stock this makes a great vegetable stew.