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Hearty Chicken Stew

Source of Recipe

From "The All New Ball Book of Canning and Preserving"


Recipe Introduction

"Chicken and vegetables simmer in a rich stock base and white wine, perfect for a soup-and-sandwich lunch or as the star in chicken pot pie."

List of Ingredients

â—¦ 3 tablespoons butter
â—¦ 1 ½ cups diced onion (about 2 medium)
â—¦ ½ cup diced fresh mushrooms
â—¦ 1 ½ cups diced carrot (about 3 medium)
â—¦ 1 cup diced Yukon gold potatoes
â—¦ ½ cup diced celery
â—¦ 5 cups chicken stock
â—¦ 1 cup dry white wine
â—¦ 1 teaspoon dried thyme
â—¦ 1 teaspoon salt
â—¦ ½ teaspoon ground black pepper
â—¦ 1 bay leaf
â—¦ 3 cups 1-inch cubed skinned and boned raw chicken
â—¦ ½ cup frozen baby sweet peas, thawed
â—¦ 1 tablespoon bottled lemon juice


Recipe

Melt butter in a large stainless steel or enameled Dutch oven over medium heat. Add onion and mushrooms; sauté 3 minutes or until mushrooms are lightly browned. Add carrot and next two ingredients; sauté 2 minutes. Stir in stock and next five ingredients. Bring to a boil; reduce heat to medium, and cook, uncovered, 10 minutes or until vegetables are tender, stirring occasionally. Remove from heat.

Stir in chicken, peas, and lemon juice. Remove and discard bay leaf.

Ladle hot stew into a hot jar, leaving 1-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar on rack in a pressure canner containing 2 inches of simmering water (180° F). Repeat until all jars are filled.

Place lid on canner, and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Place the counter weight or weighted gauge on vent; bring pressure to 10 pounds (psi) for a weighted-gauge canner or 11 pounds (psi) for a dial-gauge canner.

Process 1-pint jars for 1 hour and 15 minutes. Turn off heat; cool canner to zero pressure. Let stand 5 more minutes before removing lid. Cool jars in canner 10 minutes. Remove jars and cool.

Makes about 6 (1-pint) jars



• Chicken Pot Pie for Two:
Preheat oven to 400° F. Strain broth from 1 (1-pint) jar Hearty Chicken Stew, reserving broth. Melt 2 tablespoons butter in a deep 9-inch ovenproof skillet over medium heat; stir in 2 tablespoons all-purpose flour. Cook, stirring constantly, until golden. Gradually add reserved broth, stirring constantly, until thickened and smooth. Stir in strained chicken mixture. Remove from heat. Place ½ (14.1-ounce) refrigerated piecrust, thawed, over filling; carefully tuck edges under and crimp with a fork. Cut slits in top of pie for steam to escape. Bake at 400° F for 20 minutes or until crust is golden and filling is bubbly.