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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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My family spends hours outdoors...no matter what time of year. When we come in, we like nothing more than sitting down to warm biscuits topped with this steaming stew. Ingredients:
3 pounds boneless skinless chicken breasts, cut into 1-inch cubes |
1 teaspoon each salt, pepper and paprika |
2 tablespoons canola oil |
2 cups cubed peeled potatoes,1/2-inch pieces |
3 large carrots, cut into 1/2-inch pieces |
2 cups frozen whole kernel corn |
1 cup each coarsely chopped green and sweet red pepper |
1 cup diced celery |
1 medium onion, diced |
2 teaspoons dried basil |
1 bay leaf |
1/4 teaspoon celery salt |
7 cups chicken broth, divided |
1/2 cup butter |
3/4 cup king arthur unbleached all-purpose flour |
warm biscuits |
Directions:
1. In a Dutch oven, cook and stir the chicken, salt, pepper and paprika in oil until the chicken juices run clear, stirring occasionally; drain. Add the vegetables, basil, bay leaf, celery salt and 5 cups broth; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until potatoes and carrots are tender.
2. Remove bay leaf. In a large saucepan, melt butter; whisk in flour until smooth. Cook and stir for 2 minutes or until smooth. Gradually whisk in remaining broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Pour into the Dutch oven; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Serve with biscuits. Yield: 8-10 servings.
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