Recipe: Chicken and Carrot Stew

Just a simple stew that is pretty much a one-pot meal with its own gravy. Really good with biscuits or a bread product.

Chicken and Carrot Stew
  1. 1-1.5lb chicken (I used thigh and took out the bones)
  2. 4 large carrots
  3. 2 tsp oil or butter
  4. 2 tablespoons flour
  5. 1 tsp paprika
  6. 1 tsp thyme
  7. 1/2 cup white wine
  8. 2 tablespoons lemon juice
  9. 1/2 cup chicken broth
  10. 1 tsp dry mustard
  11. 1/4 cup cream
  12. fennel, dill, salt, pepper, rosemary (or whatever you like) to taste
  1. Peel and chop carrots in to reasonably thin slices. Boil carrots in salted water for about 6 minutes. Then drain and set aside.
  2. De-bone chicken and chop in to 1 inch pieces and place in a large pot on medium with the oil, flour, paprika, and thyme. Saute until chicken is coated and browned on the outside.
  3. Add the white wine and lemon juice and let boil down for about 3-5 minutes.
  4. Add the carrots, broth, and mustard and let cook for about 12-15 minutes until thickened and carrots are soft.
  5. Add the cream, cook for 2 more minutes until combined and then add seasoning to taste.
  1. You can add any other soft vegetables to this when you add in the carrots. I make rosemary biscuits to go with this but any bread would be really great.
Mab Made Food

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