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Prep Time: 5 Minutes Cook Time: 63 Minutes |
Ready In: 68 Minutes Servings: 8 |
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Serve this with my Cheddar Basil Biscuits and you have a really nice meal. You can serve the biscuits on the side or with the stew spooned over them as we do. The original stew recipe had italian dressing and cream of chicken soup which I do not like to use, so I added some of the ingredients from those items. Ingredients:
2 tablespoons oil |
1 1/2 lbs boneless skinless chicken breasts (cut into bite sized pieces) |
1 1/2 teaspoons salt |
1/2 teaspoon pepper |
1 teaspoon sugar |
1/2 teaspoon dried oregano leaves, crushed |
1 teaspoon dried basil |
1 teaspoon onion powder |
1 garlic clove, minced |
4 cups chicken broth |
1 lb small red potato, quartered (about 12) |
1 1/2 cups milk |
1/4 cup cornstarch |
1 1/2 cups frozen peas |
1 1/2 cups frozen corn |
3/4 cup sour cream |
Directions:
1. Heat oil in large dutch oven on medium-high heat. Add chicken; cook 7 minute or until evenly browned, stirring occasionally.
2. Add salt, pepper, sugar, oregano, garlic and chicken broth and stir well. Simmer for about 10 minutes or until chicken is tender. Stir in potatoes and simmer another 30 minutes.
3. In a separate bowl stir together the milk and cornstarch. Slowly stir into the stew until smooth.
4. Add peas and corn and bring to a boil. Cover, reduce heat and simmer until corn and peas are heated through, about 5 minutes.
5. Stir in sour cream; cook 2-3 minutes or until heated through, stirring occasionally. Taste stew and add additional salt and pepper to your liking.
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