Chicken & Vegetable Stew
Can be doubled | Can be halved | Makes Great leftovers | Can be frozen
This dish freezes very well, which makes it very handy for our current situation: a newborn daughter in the house and very little time to cook! I made a batch of chicken stew a few weeks ago and froze a few containers to have at the ready for once baby was here, and last night was a perfect night to defrost a batch for a quick and hearty meal. We have a good friend visiting, and she loved this dinner so much she went back for seconds and even thirds! It’s also really good made with cubed tofu, seitan, turkey, lamb or beef. ~ Susan
1 1/2 lbs chicken breast – cut into bite size cubes
1 cup diced onion
3 cups sliced celery
3 cups carrot chunks
2 cups defrosted frozen peas (I like baby peas, they’re tender and sweet)
3 cups potatoes cut into 1 inch chunks
1 tablespoon olive oil or safflower oil
1 teaspoon dried thyme
1 teaspoon dried basil
2 teaspoons dry granulated garlic
3 large bay leaves
1 small can tomato paste – mixed with 1 1/2 cups water
1/2 cup red wine (cabernet is a good choice)
salt & pepper to taste
Heat oil in a large thick bottomed pot, add onions and sauté until very lightly browned. Add chicken, celery, carrot, thyme, basil, bay leaves, tomato paste-water mixture and red wine. Stir to combine.
Bring to a boil, reduce heat to low, cover and simmer 10 minutes.
Add potatoes and peas, with salt & pepper to taste. Let it come back to a boil and reduce heat again to low, cover and simmer another 15 minutes, or until everything is tender.
If you end up with a lot of soupy broth in the pot you can thicken it a bit with arrowroot or cornstarch.
Taste and adjust seasonings to your liking. Serve hot, garnished with parsley or scallions.
Even better the next day!
Warm whole grain bread and a simple salad with balsamic vinegar & olive oil are all you need to turn this into a great meal.
Seitan or cubed tofu are both excellent in this stew.