Warm your kitchen with
this rosemary and thyme-infused chicken stew. This is definitely
cold weather comfort food.
Herbed
Chicken Stew
1/4 cup all-purpose flour
1 teaspoon salt - divided use
1/2 teaspoon ground black pepper - divided use
1 1/2 pounds fresh boneless, skinless chicken thigh cutlets,
cut into 1-inch pieces
2 tablespoons olive oil
3 cloves large garlic, finely chopped
1 teaspoon dried thyme
1 teaspoon crushed dried rosemary
1 (14.5-ounce) can chicken broth
12 small red potatoes, scrubbed and halved
2 carrots, peeled and cut into 1-inch rounds
1 (10-ounce) package frozen pearl onions, thawed
- Combine flour with half the salt and pepper
in a sealable plastic bag. Toss in chicken and shake until evenly
coated.
- Heat a large, deep skillet over medium-high
heat. Add oil and when hot, but not smoking, add chicken and
brown on all sides, about 5 minutes. Stir in garlic, thyme and
rosemary, sauté for 2 more minutes, or until garlic is
fragrant. Add broth and scrape any browned bits off the bottom
of the pan; bring to a boil. Add potatoes and carrots, bring
back to a simmer, cover and reduce heat. Simmer for 25 minutes,
or until chicken and vegetables are tender. Add onions and heat
thoroughly, about 5 more minutes. Season with remaining salt
and pepper and serve immediately.
Makes 6 servings.
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