August 18, 2011

RECIPE: Chicken Stew

I like this when I'm looking for some comfort food. It's hot and creamy and filling.

Chicken Stew

2 tsp. olive oil
1 lb. boneless, skinless chicken breasts
3 medium carrots, chopped or sliced
16 oz. potatoes, peeled and diced
1 onion, chopped
1 cup frozen green peas
1 1/2 cups frozen green beans
1 cup frozen corn
2 cups chicken broth
1 Tbsp. cornstarch

Heat olive oil in a pan and sauté the onion and carrots. Add the chicken and cook until chicken is browned. Add the potatoes and broth, and simmer until the potatoes are soft (I cover the pan for this part). Add the peas, corn, and green beans, and bring to a boil, then reduce heat to a simmer. Combine the cornstarch with a couple of tablespoons of water, and add it to the pot. Stir until thickened.

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