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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 8 |
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With fall here, a hearty thick delicious stew, that will warm and fill you right up, on those cold days right around the corner. Ingredients:
1.5 - 2 lbs boneless-skinless chicken breasts, cut to 1 pieces |
3 lg. russet potatoes, with skin, well scrubbed, cut to 1 pieces |
4 carrots, cut to 1 pieces |
4 stalks of celery, cut to 1 pieces |
2 lg. onions, halved and quartered |
1 small head of broccoli, see below |
2 cloves of garlic, minced |
1 tsp. thyme |
1 tsp. leaf tarragon |
2 tsp. paprika |
fresh chopped parsley |
1/2 tsp. crushed red pepper |
1 tsp celery seed (optional) |
2-3 tbl. of extra virgin olive oil |
2 cups of chicken stock |
salt & pepper to taste |
3/4 - 1 stick of butter |
flour |
Directions:
1. Heat up the EVOO in a large frying pan, and add the chicken and garlic. Sautee until lightly golden brown.
2. While the chicken is cooking, chop the broccoli, separating the stalks from the flower-ettes. Cut the stalks into 1/2 lengths, and flowers about an inch round.
3. In a large pot or kettle, add the sauteed chicken, potatoes, carrots, celery, onions, broccoli stocks only, all the spices, using only 1 tsp. of paprika and omitting the parsley. Add the chicken stock and enough water to cover the ingredients. Salt & Pepper, Mix well.
4. Bring to a boil. Once the stew begins to boil, turn down the heat to a simmer, cover and let simmer for an 1-1/4 hours. After 1-1/4 hours, add the remainder of the broccoli and let simmer for another 15 minutes.
5. While the stew is cooking for the last 15 min., remove a cup or two of the stock and let it cool. In a medium size sauce pan, melt the butter. Use enough flour to make a thick roux. Slowly whisk in the cooled stock. Once incorporated, now incorporate this back into the stew, Add the other Tsp. of paprika. Adjust salt and pepper to taste, and let simmer another 5 minutes, until broth begins to thicken.
6. Serve hot. Sprinkle the parsley on top of each bowl of stew.
7. This can easily be adapted to slow cookers.
8. If I don't have any celery on hand, I add the celery seeds.
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