Chicken Stew with New Potatoes & Tarragon


Chicken Stew


        • 1 rotisserie chicken, meat removed
        • 1 tbsp olive oil
        • 3-4 carrots, roughly chopped
        • 2 ribs celery, roughly chopped
        • 2 cloves garlic, minced
        • 1/2 onion, chopped
        • 1 tbsp flour
        • 1/4 cup white wine
        • 2 cups chicken broth
        • 5-7 new potatoes, halved or quartered
        • 1/2 can corn
        • 1/4 cup evaporated milk
        • 1/4 cup fresh tarragon, chopped
        • Pinch of nutmeg
        • Salt & pepper to taste

Instructions:

Heat olive oil in a pan over medium heat.  Add onion, garlic, celery, carrot, and a pinch of salt.  Cook, stirring, 3-4 minutes or until onion is translucent and veggies are beginning to soften.  Add flour and cook, stirring, 1 minute.  Then add white wine, chicken stock, potatoes, and half of the tarragon.  The broth should cover the veggies — if it doesn’t, add water.  Cover and simmer gently, stirring occasionally, for about 15-20 minutes, or until all veggies are soft.  Add chicken meat, corn, 1/4 cup of juice from corn, evaporated milk, nutmeg, and remaining tarragon (save a few leaves for garnish).  Test the seasoning at this point and adjust as necessary (it’ll probably need a bunch of salt & I also like to add lots of crushed black pepper).  Cook uncovered for 3-4 minutes to heat up chicken and give all the flavors a chance to meld. 


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