Chicken Stew
Ingredients:
8 chicken thighs about 1 1/2 pounds, diced
2 tablespoon olive oil
2 carrots diced
1 small onion
2 stalks celery diced
5 tablespoons flour (divided)
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/4 teaspoon sage
1 bay leaf
salt and pepper to taste
1 1/2 cups potato peeled and diced
1 1/2 cups sweet potato peeled and diced
1/2 red pepper finely diced
1 cup dry sherry
4 cups chicken broth or chicken stock
1 cup green beans (or peas, or mixed vegetables)
1/2 cup coconut milk (optional)
2 tablespoon olive oil
2 carrots diced
1 small onion
2 stalks celery diced
5 tablespoons flour (divided)
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/4 teaspoon sage
1 bay leaf
salt and pepper to taste
1 1/2 cups potato peeled and diced
1 1/2 cups sweet potato peeled and diced
1/2 red pepper finely diced
1 cup dry sherry
4 cups chicken broth or chicken stock
1 cup green beans (or peas, or mixed vegetables)
1/2 cup coconut milk (optional)
Directions:
In a large pot or dutch oven, brown chicken in 1 tablespoon olive oil (it doesn't have to be cooked through). Remove from pot and set aside.
Cook onion, carrot, red pepper, and celery in remaining olive oil for about 3 minutes or until onion is slightly softened. Stir in 3 tablespoons of flour, seasonings and salt & pepper to taste. Cook over medium heat about 2 minutes.
Add the chicken, potatoes, dry sherry, and broth. Bring to a boil. Reduce heat, cover, and simmer for 12-15 minutes until the potatoes are done.
Remove lid and stir in green beans and coconut milk (if using). Thicken if desired (see notes) and simmer an additional 10 minutes uncovered.
Cook onion, carrot, red pepper, and celery in remaining olive oil for about 3 minutes or until onion is slightly softened. Stir in 3 tablespoons of flour, seasonings and salt & pepper to taste. Cook over medium heat about 2 minutes.
Add the chicken, potatoes, dry sherry, and broth. Bring to a boil. Reduce heat, cover, and simmer for 12-15 minutes until the potatoes are done.
Remove lid and stir in green beans and coconut milk (if using). Thicken if desired (see notes) and simmer an additional 10 minutes uncovered.
Notes:
To thicken: In a mason jar combine remaining 2 tablespoons flour and 1 cup water or broth. Shake very well (ensure there are no lumps) and add a little at a time to boiling stew to reach desired consistency.
You can use dried herbs, but better yet, make a bouquet garni of fresh herbs (tie a bunch together, you philistiine) and remove it before serving.
You can use dried herbs, but better yet, make a bouquet garni of fresh herbs (tie a bunch together, you philistiine) and remove it before serving.