Chicken Stew
Chicken stew is great for a cold, rainy winter night. Make it with the stock you just made, add a crunchy salad, some crusty French bread and a nice merlot, and you've got a rich, satisfying meal that will keep you warm all evening. And--bonus! it's a great recipe to clean out your fridge at the end of the week!!
- 1 1/2 qt Chicken stock (preferably home-made)
- 2 tbsp Butter
- 2-3 tbsp All-purpose flour
- 8-9 Small Yukon gold and/or red potatoes (quartered)
- 8-9 Medium carrots (roughly cut into bite-sized chunks)
- 4 Ribs celery (roughly cut into bite-sized chunks)
- 2-3 cup Leftover chicken (cut into chunks)
- 1
Chop vegetables and put aside.
In a large, heavy Dutch oven, melt butter over medium-high heat. Add flour and mix until it forms a smooth paste.
A little at a time, add in the stock, whisking constantly to avoid lumps.
When the liquid is incorporate into the roux, add the vegetables.
Bring to a boil and let boil for a couple of minutes. Bring temperature down to a gentle boil and let stew simmer for 20-25 minutes. Check vegetables for doneness and taste to check for seasoning. Add as necessary.
When vegetables are close to being ready, add chicken and continue to cook for about 5-10 more minutes.
Serve with a crunchy salad, some crusty French bread and a nice merlot. Bon appetite!
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