Chicken Potato Stew
Chicken Potato Stew
Submitted by Denise Walburg
Soups and Breads
Ingredients
- 3 tablespoons Fustini's Herbs de Provence olive oil, divided
- 1 1/2 - 2 pounds boneless, skinless chicken breast, cut into strips
- 1 large carrot, peeled and sliced into coins
- 1 large parsnip, peeled and sliced into coins
- 1 celery stalk, chopped
- Kosher salt and pepper to taste
- 3 garlic cloves, minced
- 2 tablespoons flour
- 2 tablespoons Fustini's Thyme balsamic
- fresh thyme
- 1 bay leaf
- 1 lb baby potatoes, quartered
- 3 cups chicken broth
- fresh parsley for garnish
Directions
- In a large Dutch oven over medium heat 2 tablespoons of olive oil. Add chicken and cook until done. Remove from heat and transfer chicken to a medium bowl. Using two forks, shred chicken into small pieces. Set aside.
- Return pot to heat and add remaining olive oil. Add carrots, parsnips and celery and season with salt and pepper. Cook, stirring often, until vegetables are tender, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add flour and stir until vegetables are coated, then add balsamic and slowly add broth, stirring to deglaze the pot and loosen any vegetable/flour clumps. Add thyme, bay leaf, potatoes, and season with salt and pepper. Bring mixture to a simmer and cook until potatoes are tender 15 minutes. Return shredded chicken to pot and simmer until heated through.. Garnish with parsley before serving.
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