August 18, 2011

RECIPE: Chicken Stew

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

Here is a printer-friendly version!

Chicken Stew

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

Heat oil in a large skillet over medium-high heat. 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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