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Quick Chick Chunks ‘n’ Chew Stew NANCY FULLER

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Nancy Fuller makes her quick and delicious stew!

ingredients
QUICK CHICK CHUNKS ‘N’ CHEW STEW
4 boneless, skinless chicken breasts (cut into 1 1/2-inch chunks, about 2 1/4 pounds)
1 cup all-purpose flour
2 teaspoons paprika
1 teaspoon granulated garlic
1 teaspoon granulated onion
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
4 medium carrots (cut into 1 1/2-inch chunks)
4 medium red potatoes (cut into 1 1/2-inch chunks)
4 stalks celery (cut into 1 1/2-inch chunks)
4 small leeks (white and light green parts, halved, cut into 1 1/2-inch chunks)
8 sage leaves
1 quart low-sodium chicken broth
1/3 cup heavy cream
2 bay leaves
1/4 cup fresh Italian parsley (chopped)
1/2 lemon (juiced)
Kosher salt and freshly ground black pepper (to taste)

directions
Season chicken with salt and pepper. In a shallow bowl or a rimmed plate, combine the flour, paprika, granulated garlic, and granulated onion. Melt 1 tablespoon of the butter in the olive oil in a large Dutch oven over medium-high heat. Lightly dredge the chicken in the flour. Reserve 1/4 cup of the flour. In batches, add the chicken to the pot and cook until browned, 2 to 3 minutes per batch. Transfer the pieces to a plate as they brown.
Once all of the chicken is browned, add the remaining 1 tablespoon butter to the pot, along with the carrots, potatoes, celery, leeks, and sage sprigs. Season with salt and pepper. Cook, stirring occasionally, until the vegetables just begin to brown, about 5 minutes. Sprinkle with the 1/4 cup reserved flour and stir to coat the vegetables in the flour. Add the chicken broth, cream, and bay leaves. Bring to a simmer, cover, and cook until the vegetables are just tender, about 20 minutes.
Return the chicken to the pot along with the parsley and simmer until the chicken is cooked through, about 5 minutes more. Discard the bay leaves and sage sprigs. Stir in the lemon juice, adjust the seasoning and serve.
Tip: Be sure to pat the chicken very dry with paper towels before seasoning and dredging in flour to allow the flour to coat the chicken and brown the chicken nicely.

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