 |
Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 4 |
|
Feb 8, 2010 A nice hearty stew for those cold winter nights. Ingredients:
1 tablespoon olive oil |
4 boneless chicken thighs |
5 russet potatoes, peeled and cubed |
2 cups white button mushrooms, sliced |
1/2 lb green beans, trimmed |
1 green pepper, chopped |
3 large carrots, peeled and chopped |
1 large sweet potato, peeled and cubed |
2 teaspoons fresh thyme |
1 1/2 teaspoons fresh parsley |
salt and pepper |
4 cups chicken broth |
Directions:
1. Heat the oil in a large pot om medium high heat and add the chicken thigh meat. Let them brown on all sides.
2. Take the chicken out and add the mushrooms to the oil and rendered fat of the chicken. Cook for five minutes, stirring occasionally. Add the other vegetables and seasonings and cook for another five minutes, continue to stir occasionally. The stove should be on medium heat to prevent any burns.
3. Add the chicken back into the pot and add the chicken broth. Put on medium high heat again, and let it come to a gentle boil. Lower the heat to low, cover the pot and let it simmer for 1 1/2 hours.
4. Serve warm with a side dish of egg noodles.
|
|