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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I most always add in fresh sauteed mushrooms when I make this, you can also add in a can of cream of mushroom soup, I have done that many times, and the wine can be reduced if desired. This is a wonderful chicken stew! Ingredients:
3 -4 lbs chicken pieces |
seasoning salt (can use regular salt) |
pepper |
2 tablespoons oil (more if needed) |
2 tablespoons butter |
2 lbs potatoes, peeled and cut into about 1-inch cubes |
2 large onions, halved then sliced |
2 tablespoons minced fresh garlic |
1 -2 teaspoon dried thyme (or use 1-2 tablespoons fresh thyme, chopped) |
1 teaspoon crushed red pepper flakes (optional) |
4 tablespoons flour |
3 1/2 cups chicken broth |
3/4 cup water (in place of the water just use the juice from the canned corn) |
3/4 cup dry white wine (or use 1-1/2 cups wine) |
2 (14 ounce) cans canned corn niblets (drain or use juice in place of water) |
4 -6 large carrots, peeled and coarsley chopped |
salt and pepper |
1/2 cup whipping cream |
1/4 cup grated parmesan cheese (optional) |
Directions:
1. Season the chicken pieces with salt and pepper.
2. Heat the oil with butter in a large heavy pot over medium heat.
3. Brown the chicken on all sides (about 8 minutes per side) then transfer to a large bowl.
4. To the same pot add in onion, garlic, red pepper flakes (if using) and thyme; saute stirring occasionally for about 4-5 minutes.
5. Add in flour and cook, stirring 1 minute.
6. Whisk in broth, water and wine; bring to a boil, whisking continuously.
7. Add in potatoes, carrots and corn; mix to combine, cover with lid and simmer for 10 minutes, stirring occasionally.
8. Add in the whipping cream and Parmesan cheese (if using); mix to combine, then add in the browned chicken back to the pot along with any juices from the bowl, season with salt and pepper; cover and simmer until the chicken is cooked and the veggies are tender (about 25-50 minutes, or longer).
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