Recipe: Chicken Stew

The original recipe called for Beef but I don’t eat beef so I’ve made this equally delicious Chicken Stand In version of the stew. I also made it with mashed potatoes but I follow a different, equally delicious and fluffy version of which I find too boring to even post (basically some butter, some cream, and some salt). This is the perfect dinner for a big crowd or just a special homey dinner for 2.

Chicken Stew
Serves 4
  1. 1 tablespoon butter
  2. 1 pound chicken (any part works really, I used boneless thigh), cut in to chunks
  3. 1 onion, diced
  4. 2 carrots, chopped in to 1" pieces
  5. 2 turnips, chopped in to 1" pieces
  6. 2 cloves garlic, minced
  7. 4 ounces tomato paste
  8. 2 cups chicken stock
  9. 2 teaspoons soy sauce
  10. 1/2 teaspoon each basil, oregano, thyme, parsley
  11. salt and pepper, as needed
  1. Heat butter in a large, heavy pot over medium-high heat when it melts, brown the chicken until the outside sears slightly, about 2 minutes. Remove the meat from the pot and set the meat aside.
  2. Add the onion, carrots, turnips, and garlic to the pot then add the tomato paste to the pot. Let it cook for about five more minutes, until onions start to brown.
  3. Pour in the stock, stirring constantly. Add the soy sauce add the chicken back to the pot, cover the pot, and reduce the heat to low. Simmer, covered, for 40 minutes to 1 hour.
  4. When the carrots and turnips are tender, stir in spices and parsley. Taste and add salt and pepper as needed. Serve hot with mashed potatoes.
Adapted from Pioneer Woman
Adapted from Pioneer Woman
Mab Made Food

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