This Chicken Stew will keep you warm during rainy days and winter nights, this recipe meal is packed with vitamins and minerals.
One can eat chicken on a daily basis; however, it is good to use cooking methods like boiling, grilling, roasting or baking rather than frying as it can lead to various health problems. People with kidney problems, chronic heart disease and dyslipidemia should avoid its intake.
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, poultry, sausages, and seafood.
- 2 tbsp. butter
- 2 large carrots peeled and sliced into coins
- 1 stalk celery chopped
- Kosher salt
- Freshly ground black pepper
- 3 cloves garlic minced
- 1 tbsp. all-purpose flour
- 1 1/2 lb. boneless skinless chicken breasts
- 3 sprigs fresh thyme
- 1 bay leaf
- 3/4 lb. baby potatoes quartered
- 3 c. low-sodium chicken broth
- Freshly chopped parsley for garnish
In a large pot over medium heat, melt butter, add carrots and celery and season with salt and pepper. cook until vegetables are tender for 5 minutes, add garlic cook for 30 seconds. add flour then chicken, thyme, bay leaf, potatoes, and broth. Season with salt and pepper. bring to boil until chicken and potatoes are tender for 15 minutes. remove from heat and shred your chicken in to small pieces then return to pot, garnish with parsley before serving.