25 Nov Chicken Stew
For cold winter nights, a warm chicken stew is a perfect dinner option.
Ingredients:
2 tablespoons butter
2 large carrots
1 celery stalk
Salt
Black pepper
3 garlic cloves
1 tablespoon all-purpose flour
675 g chicken breasts
3 sprigs fresh thyme
1 bay leaf
200 g potatoes
3 cups chicken broth
Parsley
Instructions:
In a large pot over medium heat, melt the butter. Add the carrots and celery, seasoning with salt and pepper. Cook, stirring frequently, until the vegetables are tender, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.
Add the flour and stir until the vegetables are coated. Then add the chicken, thyme, bay leaf, potatoes, and broth. Season with salt and pepper. Bring the mixture to a boil and cook until the chicken is no longer pink and the potatoes are tender, about 15 minutes.
Remove from heat and transfer the chicken to a medium bowl. Using two forks, shred the chicken into small pieces and return it to the pot.
Garnish with parsley before serving.
