Chicken Stew for Two

This recipe serves two with a little left over.  If you want to make more servings, increase the ingredients proportionally.

You can make this in a soup pot on the stove, a crock pot or Dutch oven.  I prefer the Dutch oven because the cooking process is quicker.

Brown one boneless/skinless chicken breast and two boneless/skinless chicken thighs in a tablespoon of olive oil in a Dutch oven or sauté pan.  Once the chicken is browned, but not cooked through, remove from the pan.  Add another tablespoon of olive oil to the pan and sauté 2 large carrots chopped, 2 stalks of celery chopped, 1 clove of minced garlic, and 8 cipollini onions peeled and quartered.  (If you don’t have cipollini onions, use a small chopped onion.)

After the vegetables are softened, add in 1 tablespoon of chopped fresh rosemary and ½ tablespoon fresh thyme.  Sauté another minute.  Add the chicken back into the pot with the vegetables.  Add ½ cup of dry white wine and enough chicken broth to just barely cover the chicken and vegetables.  (You can skip the wine if you don’t have any. 

If using a Dutch oven, you should’ve done all your sautéing in the Dutch oven.  Place the Dutch oven uncovered in a 425 degree oven and simmer for about thirty minutes until the chicken falls apart easily.

If you’re using a crock pot, pour the mixture into the crock pot and cook until the chicken falls apart easily.

If using a soup pot, pour the mixture into the pot and simmer uncovered until the chicken falls apart easily.

Remove the chicken from the pot and shred with a fork. 

Add 1 tablespoon of arrowroot to a little bit of cold water.  Just enough to get it to dissolve.  Maybe 2-3 tablespoons.  (I use arrowroot or cornstarch instead of flour, which requires making a rue with butter.  Arrowroot is much quicker, easier and less calories than a flour/butter rue.)  Add this to the pot of vegetables and stir.

Return the shredded chicken to the pot and add in 2/3 cup of frozen peas.  Return to the heat and simmer another 5 to 10 minutes to warm the peas and finish off the stew.

If your stew gets too thick as it’s cooking, add in more chicken broth.  If you want it thicker, add another tablespoon of arrowroot to little bit of cold water, dissolve and add to pot.

Add pepper and salt to taste and serve the stew over cooked quinoa. 



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