Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup frozen peas
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 5 minutes. Remove the chicken from the pot and set aside.
2. Add the onion, garlic, carrots, and celery to the pot and cook until the vegetables are tender, about 5 minutes.
3. Add the thyme, rosemary, salt, and black pepper to the pot and stir to combine.
4. Sprinkle the flour over the vegetables and stir to coat.
5. Slowly pour in the chicken broth, stirring constantly to prevent lumps from forming.
6. Add the chicken back to the pot and bring the mixture to a simmer.
7. Reduce the heat to low and simmer for 20 minutes, or until the chicken is cooked through and the vegetables are tender.
8. Stir in the heavy cream and frozen peas and cook for an additional 5 minutes, or until the peas are heated through.
9. Stir in the chopped parsley and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 380
Fat: 22g
Carbohydrates: 16g
Protein: 30g
Sodium: 1210mg
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Olive oil can be substituted with vegetable oil or butter.
- Frozen peas can be substituted with fresh or canned peas.
Variations:
- Add diced potatoes to the stew for a heartier meal.
- Use coconut milk instead of heavy cream for a dairy-free version.
- Add a can of drained and rinsed white beans for added protein and fiber.
Tips and tricks:
- To save time, chop the vegetables and measure out the ingredients before starting to cook.
- Use a whisk to stir the flour into the vegetables to prevent lumps from forming.
- Taste the stew and adjust the seasoning as needed before serving.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the stew in bowls with a sprinkle of chopped parsley on top.
Garnishes:
Sprinkle chopped parsley or grated Parmesan cheese on top of the stew.
Pairings:
Serve the stew with crusty bread or a side salad.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Mashed potatoes
Troubleshooting advice:
- If the stew is too thick, add more chicken broth or water to thin it out.
- If the stew is too thin, simmer it uncovered for a few more minutes to thicken it up.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
- Refrigerate leftovers promptly and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
Stews have been a popular dish for centuries, with variations found in many cultures around the world. In the United States, chicken stew is a classic comfort food that has been enjoyed for generations.
Flavor profiles:
Creamy, savory, and comforting.
Serving suggestions:
Serve the stew as a main course for lunch or dinner.
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Taste: Savory, Creamy, Rich, Herbal, Comforting