Foodie Friday: Chicken Stew

With the winter weather we have been experiencing, I have been craving warm, cozy comfort food more than usual. I had chicken breasts in the freezer, a crisper drawer filled with root veg, and a pantry filled with wholesome ingredients. Rather than making baked chicken yet again, I decided to try a chicken stew. Believe it or not, I've never made a chicken stew before, so this was a new experience. I just kind of created the recipe as I went along. How difficult can stew be, right?

It turned out to be thick, warm, and delicious. It was very filling, and my two goons declared it blog-worthy. I'll share my strategy with you. I feel calling it a recipe is a bit generous and pretentious. I really just mixed a lot of basic ingredients into a pot and hoped for the best. 

Chicken Stew

-2 lbs. chicken breast, cut into bite-sized pieces

-5 carrots, peeled and sliced

-1 large sweet onion, chopped

-3 celery stalks, chopped

-6-8 baby golden potatoes, chopped into bite-sized pieces

-1 lb. baby bella mushrooms, sliced

-2 TBLS. Italian seasoning

-2 cloves garlic, chopped

-1/2 cup all-purpose flour

-4 TBLS. butter

-2 TBLS. Olive Oil

-1 box chicken stock

-1/2 cup heavy cream

-Salt and Pepper to taste

Directions:

-Add the butter, olive oil, onion, celery, carrots, garlic, and Italian seasoning to a heated Dutch oven. Sauté over medium heat until fragrant.

-Stir in the flour, incorporate completely.

-Stir in the liquids, and add in the mushrooms, potatoes, and chicken.

-Simmer on low heat for at least thirty minutes. Stir frequently to ensure it isn't sticking. 

-Serve hot with homemade biscuits, or frozen biscuits, or Pillsbury biscuits-they're all tasty. 

Let this warm, stick-to-your-ribs stew fill your tummy and warm your spirit. I hope you enjoy it as much as we did. On this seasonal February day, stay safe, be smart, enjoy simple and delicious food, and keep washing your hands.