WEEKNIGHT CHICKEN & CORN STEW
1 3/4 cups chicken broth
1/3 cup flour
1 1/2 pounds rotisserie chicken pieces
1 pound gold potatoes, baked, cooled, peeled and chopped into 1 inch pieces
1 1/2 cups frozen corn, thawed well
3 carrots, diced small
1 large shallot, chopped
FRESH ground sea salt and black pepper
3/4 cup half and half or buttermilk
1 tablespoon FRESH chopped thyme
1 + 1 tablespoons butter
1 1/2 cups small croutons or large chopped stale bread crumbs
- Preheat oven to 350°.
- Melt 1 tablespoon of butter in a large skillet.
- Add carrots and shallots, stirring to saute until softened.
- Whisk together the chicken broth and flour until smooth.
- Add broth to skillet and stir to combine.
- Add corn, thyme, potatoes pieces, chicken pieces, thyme, FRESH ground sea salt and pepper, stirring to blend.
- Bring to simmer and cook 10-15 minutes until sauce thickens.
- Stir in half and half.
- Melt butter and toss with croutons.
- Sprinkle croutons over top.
- Bake 10-15 minutes until heated through and croutons are toasted.
1 3/4 cups chicken broth
1/3 cup flour
1 1/2 pounds chicken breast or tenders, cut into bite sized 1 inch pieces
1 pound gold potatoes, peeled and chopped into 1 inch pieces
1 1/2 cups frozen corn, thawed well
3 carrots, diced large
1 large shallot, large chop
1 tablespoon FRESH chopped thyme
FRESH ground sea salt and black pepper
3/4 cup half and half or buttermilk
1 tablespoon butter
1 1/2 cups small croutons or large chopped stale bread crumbs
- LIGHTLY spray the slow cooker insert with non-stick spray.
- Whisk together the chicken broth and flour until smooth and pour into slow cooker.
- Add chicken pieces, potatoes, carrots, shallots, corn, thyme, FRESH ground sea salt and pepper, stirring to blend.
- Cover and cook on low 6-7 hours or until chicken is cooked through.
- Stir in half and half.
- Melt butter and toss with croutons.
- Sprinkle croutons over top.
- Cook another 10-15 minutes until heated through and thickened.
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