Chicken Stew

Chicken Stew

A tasty chicken stew filled with plenty of vegetables and herbs!

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ingredients

• 2 tablespoons oil
• 2 tablespoons butter
• 1 pound boneless and skinless chicken breasts or thighs, cut into bite sized pieces
• 2 tablespoon flour (gluten-free for gluten-free)
• 1 cup onion, diced
• 1 cup carrot, diced
• 1 cup celery, diced
• 2 tablespoons garlic, chopped
• 2 teaspoons sage, chopped (or 1 teaspoon dried)
• 2 teaspoons rosemary, chopped (or 1 teaspoon dried)
• 2 teaspoons thyme, chopped (or 1 teaspoon dried)
• 2 tablespoon flour (gluten-free for gluten-free)
• 6 cups chicken broth (link)
• 2 cups potatoes, diced
• 2 bay leaves (optional)
• 1/2 cup heavy/whipping cream
• 1/4 cup parmigiano reggiano (parmesan cheese), grated
• 1 cup peas (optional)
• 1 tablespoon parsley, chopped (optional)
• salt and pepper to taste

directions

1. Heat the oil and melt the butter in a large saucepan over medium heat, add the chicken, mixed with the flour, and cook, about 8-10 minutes, before setting aside.
2. Add the onion, carrot, and celery, and cook until tender, about 10-15 minutes.
3. Add the garlic, sage, rosemary, and thyme, sprinkle in the flour, mix well and cook for a minute.
4. Add 1/2 cup broth, and deglaze the pan by scraping up and brown bits off the bottom of the pan with a spoon as the broth simmers.
5. Add the remaining broth, the chicken, potatoes, and bay leaves, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 20 minutes.
6. Remove the bay leaves, add the cream and parmesan, mix and let the cheese melt into the broth.
7. Add the peas and parsley, season with salt and pepper to taste, and enjoy!

Nutrition Facts: Calories 401, Fat 22g (Saturated 9g, Trans 0.2g), Cholesterol 99mg, Sodium 490mg, Carbs 32g (Fiber 4g, Sugars 8g), Protein 29g

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