Source: Elly Says Opa
This is one of those great, use-it-up recipes. You can toss pretty much ANYTHING from your fridge in this stew. Also, take out the potatoes and add noodles and you have a simple chicken soup recipe!
1 Tbsp. olive oil
1/2 pound chicken breast, cut into 1″ pieces
1/2 onion, diced
1 carrot, sliced
1 celery stalk, sliced
2 cloves garlic, minced
1/3 cup dry white wine
1 1/4 cups chicken broth
4 oz. white or crimini mushrooms
1/2 lb. baby redskin potatoes, halved (skin-on)
1/2 tsp. dried thyme
1 bay leaf
salt and pepper
1/4 cup frozen peas, thawed
corn starch slurry (optional)
1. In a smallish stockpot or dutch oven, heat the olive oil. Add the chicken pieces, just to brown, and then remove them. Add the onion and cook until translucent. Stir in the carrots, celery and garlic until the garlic is just fragrant, about a minute.
2. Pour the wine into the pot to deglaze, being sure to get the browned chicken bits off the bottom of the pot. Reduce the wine slightly over medium high heat.
3. Add the chicken broth, bay leaf, thyme, potatoes, chicken, mushrooms and salt and pepper to taste. Bring to a boil, then reduce heat and cover. Simmer until potatoes are fork tender and chicken is cooked through.
If you want, add a corn starch slurry at this point and boil about a minute uncovered.
Stir in the peas and serve.
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