Herbed Chicken Stew
Warm your kitchen with this rosemary and thyme-infused chicken stew. This is definitely cold weather comfort food.
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 self-sealing 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.