Sunday, January 16, 2011

One Big Pot of chicken and vegetable Stew

Jud and I have gotten in the habit of making a soup every week, especially in the winter. I brought my soup book from home so I could make some great soups while here in Oregon.  We gave this a 9, but upon eating it last night we decided that I 10 would be appropriate.  Maybe we were especially hungry.  As Linda Mason's grandaughter  McKenzie would say, "try it you'll like it."

Printable Recipe:
1 tablespoon vegetable oil
1 large chicken (4-4.5 pounds), cut up (meaty parts only) I had some chicken breast that was already cooked, so I used that
1 3/5 cups chicken stock or broth
1/4 teaspoon dried marjoram
1/4 teaspoon paprika
1/4 teaspoon dried thyme
1 teaspoon salt
freshly ground pepper to taste
2 carrots, cut in 1-inch slices
1 turnip, peeled and cut in 1-inch slices
1 small yellow onion, diced
3 whole cloves garlic, minced
2 medium new potatoes, peeled and cut in 1-inch pieces
8 oz medium mushrooms
1 cup peas, fresh or frozen
3 tablespoons all-purpose flour
1/2 cup water
chopped parsley for topping
1. In a large Dutch oven over medium-high heat, warm oil. Brown chicken in batches, about 5 minutes on each side.  Transfer chicken to a plate as it browns. Pour off excess grease. Return chicken to Dutch oven. If you use chicken already cooked, you will not do this first step.  You will just add the cooked chicken to the Dutch oven 
2. Add stock, marjoram, thyme, paprika, salt, pepper, carrots, turnip, onion, and garlic.  Reduce heat to low and simmer, covered, 20 minutes, stirring once. Add potatoes and mushrooms and stir. Continue to simmer, covered, 40 minutes longer. Stir in peas and cook, uncovered, until vegetables are tender and chicken is no longer pink in the center, about 10 minutes longer.
3. In a small bowl, mix flour with 1/2 cup water. I used chicken stock instead. Bring stew to a boil and add flour mixture. Cook, stirring constantly, until slightly thickened, about 2 minutes.  Serve in bowls and sprinkle with parsley.

No comments: