Rosemary Chicken Stew
Serves 4.1 pound boneless, skinless chicken breasts
3 tablespoons unsalted butter
Salt and freshly ground pepper
1/2 cup chopped onions
1/2 cup diced celery
1 tablespoon minced fresh rosemary
1 small red bell pepper, cut into 3/4 inch squares
1/4 cup flour
1 3/4 cup chicken broth
1-10 ounce bag of frozen baby onions, thawed
3 tablespoons dry sherry
2 tablespoons minced fresh parsley
Ruce or Mashed Potatoes
Directions:
Trim the chicken of all fat and cut into one inch cubes. Rinse the chicken and pat it dry. Drying the chicken pieces before sautéing encourages browning rather than steaming.
Melt 1 tablespoon of the butter in a 4-quart Dutch oven or saucepan over medium heat. Add the chicken and season with salt and pepper. Cook, stirring often, until chicken is very lightly browned on all sides, 3 to 4 minutes. It does not have to be cooked through at this point. Remove chicken to a plate and set aside. If the chicken is browned too much at this point, the stew will not stay a nice light creamy color.
Lower the heat to medium and add the 2 tablespoons remaining butter to the pot. Add the chopped onion, celery and rosemary to the melted butter and cook, stirring occasionally, until the vegetables are tender, about 3 minutes. Add the red bell pepper cubes and cook an additional minute.
Stir the flour into the vegetable mixture and continue to cook 1 minute, stirring constantly. Increase the heat to medium-high and stir in the chicken broth. Bring the mixture to a simmer; lower the heat, and simmer, covered, 10 minutes, stirring once or twice.
Return the chicken and any accumulated juices to the pot along with the baby onions and cook, uncovered, until the chicken is cooked through and the onions are hot, about 5 minutes. Taste and season with more salt and pepper. Just before serving, stir in the dry sherry and minced parsley. Serve with rice or mashed potatoes.
Directions:
Trim the chicken of all fat and cut into one inch cubes. Rinse the chicken and pat it dry. Drying the chicken pieces before sautéing encourages browning rather than steaming.
Melt 1 tablespoon of the butter in a 4-quart Dutch oven or saucepan over medium heat. Add the chicken and season with salt and pepper. Cook, stirring often, until chicken is very lightly browned on all sides, 3 to 4 minutes. It does not have to be cooked through at this point. Remove chicken to a plate and set aside. If the chicken is browned too much at this point, the stew will not stay a nice light creamy color.
Lower the heat to medium and add the 2 tablespoons remaining butter to the pot. Add the chopped onion, celery and rosemary to the melted butter and cook, stirring occasionally, until the vegetables are tender, about 3 minutes. Add the red bell pepper cubes and cook an additional minute.
Stir the flour into the vegetable mixture and continue to cook 1 minute, stirring constantly. Increase the heat to medium-high and stir in the chicken broth. Bring the mixture to a simmer; lower the heat, and simmer, covered, 10 minutes, stirring once or twice.
Return the chicken and any accumulated juices to the pot along with the baby onions and cook, uncovered, until the chicken is cooked through and the onions are hot, about 5 minutes. Taste and season with more salt and pepper. Just before serving, stir in the dry sherry and minced parsley. Serve with rice or mashed potatoes.
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