Tuesday, October 9, 2018

COOPER’S MILL + ONE-POT CHICKEN STEW



COOPER’S MILL + ONE-POT CHICKEN STEW





This hearty one-pot chicken stew practically cooks itself! It’s made all in one-pot with tender chunks of chicken and savory veggies. Enjoy it with crusty bread for an ultimate cold weather meal!

INGREDIENTS

·         1 1/2 lbs. chicken thighs, boneless, skinless, cut into bite size pieces
·         1 Tbsp. canola oil
·         3 medium carrots, sliced diagonally into 1/2-inch pieces
·         1 medium sweet onion, cut into 12 wedges
·         6 garlic cloves, chopped
·         5 cups chicken stock, divided
·         2 Tbsp. all-purpose flour
·         1 dried bay leaf
·         12 oz. baby white potatoes, quartered
·         1/4 cup fresh chopped parsley
·         salt and freshly ground black pepper

INSTRUCTIONS

1.    Season the chicken with salt and pepper, to taste.
2.    Heat oil in a dutch oven over high heat. Add chicken and cook, stirring occasionally, until brown on all sides, about 6 minutes total. Transfer to a plate.
3.    Add carrots and onions to the dutch oven and cook, stirring often, until onions begin to soften, about 4-5 minutes. Add garlic and cook for about 30 seconds, stirring nonstop. Add 1/2 cup chicken stock while stirring and scraping to loosen browned bits from the bottom of the dutch oven.
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5............................ full instruction: http://www.littlebroken.com/2016/10/11/one-pot-chicken-stew/