Scott Cooks Sunday Chicken Stew

Most Sundays, if we are just staying home, Scott likes to cook, usually one pot meals. He likes to make Chicken Creole, Chili, Coq au Vin, etc. One pot meals give us leftovers for lunches during the week.  Last Sunday he decided to make a chicken stew. It was perfect stew weather. cold and windy.  Who doesn't love a potful of chicken, herbs, and vegetables. simmering away on the stove?  Pure Comfort food. Add a little beer,  white wine, chicken stock, and you have a party in your kitchen. Your kitchen will smell heavenly.

For this particular dish, Scott used boneless, skinless chicken breasts and thighs,  onions, baby carrots,  mushroom, baby gold Yukon potatoes, canned  diced tomatoes, herbs, chicken stock, wine, and beer. This stew has so many greats flavors, and crispy bread would go with well with this stew. With cooler temps here, this stew is so satisfying. and will warm you up. Enjoy!

 Scott’s Chicken Stew

Ingredients

• 4 cloves garlic, chopped
• 4 tablespoons virgin olive oil, divided
• ¾ lb.Baby carrots  We like carrots
• 8 small onions, peeled and left whole  
• 3/4 lb of button mushrooms, quartered
• 8 Baby Yukon potatoes, quartered
•  2 boneless, skinless chicken breasts cut in chunks, 3 skinless legs, and 3 skinless thighs
• 1 tablespoon Herbes de Provence, available on spice aisle or,
• 2 sprigs of fresh rosemary, or 1 tsp powdered.
• 1 tsp  thyme
• 1/2 cup dry white wine
• 1 (can diced tomatoes (28 oz ounces)  
• 1 quart, 32 oz chicken stock, available in quart boxes We used low sodium stock.
• Fresh Parsley for garnish
• 1 Tbsp cornstarch
• ¼  c cold water

Preparation

   1. In Dutch oven, brown onions and garlic in 2 Tbsp. of olive oil, until soft. Add carrots, mushrooms, potatoes, and brown as well.

    2. In a separate large skillet with 2 Tbsp, olive oil, brown chicken pieces. Add   browned chicken, canned tomatoes, chicken stock, rosemary, Herbes de Provence, thyme, wine, and beer, to vegetables in the Dutch oven. Cover and simmer for about 2 hours, until chicken is cooked through, and the vegetables are tender.

    3. Place cornstarch in cup and mix in cold water.  Pour in Dutch oven and heat, till juices are thickened. Serve with crusty bread, if desired.

I linked up my recipe to Brandie@The Country Cook's Weekend Potluck #42
 Stop by and say Hi to Brandie!