Thursday, December 1, 2011

Rich, Hot Chicken Stew

It was a cold rainy autumn day, all I can think about on a day like this is hot soup...or artichoke dip, but soup was the more responsible choice for dinner. I had a lot going on so I did this in the crock pot but you can make it in a large sauce pan on the stove too. I don't have a "finished" photo because it really was that kind of day but here it is in the pot. Boy, did it smell good!
Recipe:
2 medium onions, chopped
2 tablespoons butter
2 cups chopped chicken
8 oz. sliced mushrooms
3 carrots, sliced
12 oz. potatoes, peeled and cut into chunks
2 bay leaves
1/2 teaspoon dried tarragon
1/2 cup white wine
4 cups chicken broth
3/4 cup 1/2 & 1/2 or cream or whole milk
3 tablespoons flour
3/4 teaspoon salt
Saute the onion and mushroom in the butter until lightly browned. If using a crock pot put them in now, other wise start with a large sauce pan and do everything else in the same pan.




Deglaze the pan by pouring the wine in while hot, this burns off the alcohol and frees the browned bits from the bottom of the pan which will add great flavor to the rest of the soup.
Add the broth, chicken, carrots, potatoes, tarragon, and bay leaves. Let simmer on the stove top for 30-40 minutes or in the crock pot on high for 4 hours, low for 6 hours.
My chicken broth was frozen so I just added it to the pot as it was.





Just before serving, remove the bay leaves and stir together the 1/2 & 1/2 with the flour and salt in a small sauce pan, stir until thickened. Add to the pot.
 Mmmmm....
By the time it was ready we had this gorgeous rainbow in the front yard.
Hot soup and a reminder of the promise!

No comments:

Post a Comment