Spring-Thyme Chicken Stew |
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Prep Time: 15 Minutes Cook Time: 420 Minutes |
Ready In: 435 Minutes Servings: 4 |
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During a long winter (and spring), my husband and I were in need of something warm, comforting, and bright. This chicken was the perfect thing. It fills the house with the smell of home when Mom would make chicken soup, with a little something extra. Ingredients:
1 pound small red potatoes, halved |
1 large onion, finely chopped |
3/4 cup shredded carrots |
3 tablespoons king arthur unbleached all-purpose flour |
6 garlic cloves, minced |
2 teaspoons grated lemon peel |
2 teaspoons dried thyme |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1-1/2 pounds boneless skinless chicken thighs, halved |
2 cups reduced-sodium chicken broth |
2 bay leaves |
2 tablespoons minced fresh parsley |
Directions:
1. Place potatoes, onion and carrots in a 3-qt. slow cooker. Sprinkle with flour, garlic, lemon peel, thyme, salt and pepper; toss to coat. Place chicken over top. Add broth and bay leaves.
2. Cook, covered, on low 7-9 hours or until chicken and vegetables are tender. Remove bay leaves. Sprinkle with parsley. Yield: 4 servings.
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