Chicken stew turned out great last night, although my kids didn't like the chopped onions. I will replace them with pearl onions next time to make it easier for them to be scooped out from the kids' bowls. Made for great left-overs tonight.
I also didn't use the chicken thighs but cut up an equal amount of chicken breast.
Here's the recipe...hope you enjoy it as well!
Ingredients
3/4 lb carrots, cut into 1-inch pieces...about 4 carrots
2 stalks celery, thinly sliced
1 small onion, chopped (replace with pearl onions?)
1/4 cup flour
1 1/2 lbs boneless, skinless chicken thighs (about 8)
1/2 tsp poultry seasoning (I found rubbed sage and thyme worked well)
1 1/2 tsp salt, divided
1/4 tsp pepper
1/2 cup dry white wine (I didn't have an open bottle, so used equal amount of chicken broth)
1/2 cup chicken broth
1 cup frozen peas
1/2 cup heavy cream
Directions
1. In slow cooker, toss carrots, celery, onion with the flour. Place chicken on top and season with poultry seasoning, salt, pepper. Add wine (if using) and broth.
2. Cover and cook until chicken and vegs are tender. On low for 5-6 hours, or on high for 2.5-3 hours.
3. Ten minutes before serving, add the peas, cream and 1/2 teaspoon salt to the dish and stir to combine. Cover and cook another 5 to 10 minutes.
4. Serve with potatoes or biscuits.
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