Sunday Supper Chicken
Source of Recipe
Cooking Pleasures Dec 03/Jan 04
Recipe Introduction
Browning the chicken and vegetables gives this stew an extra layer of flavor. While it's worthy of Sunday dinner, it's easy enough for a weeknight meal. Serve the dish over biscuits, mashed potatoes or rice.
List of Ingredients
- 2 T all-purpose flour
- 1/4 tsp salt
- 1/4 tsp freshly ground pepper
- 8 oz boneless skinless chicken breast halves or thighs, cut into 1- to 1 1/2-inch pieces
- 2 T unsalted butter, divided
- 4 oz baby carrots (about 1 cup)
- 1 cup sliced parsnips (1/2 inch)
- 1 leek, white and light green parts, sliced (about 1/2 cup)
- 1 (14 oz) can reduced-sodium chicken broth
- 1 T chopped fresh thyme
Instructions
- Place flour, salt and pepper in small resealalbe plastic bag; shake to mix. Add chicken pieces in batches; toss to lightly coat. Remove chicken from flour mixture; reserve any remaining flour mixture.
- Melt 1 T of the butter in large deep skillet over medium-high heat. Add chicken; cook 5 to 7 minutes or until golden brown on all sides, turning occasionally. Place on plate.
- Melt remaining 1 T butter in same skillet over medium heat. Add carrots, parsnips and leek; cook, stirring frequently, 7 to 10 minutes or until softened and edges are lightly browned. Stir in reserved flour mixture; cook and stir 1 minute. Stir in broth. Increase heat to high; bring to a boil. Boil 5 minutes or until broth is lightly thickened, stirring occasionally. Reduce heat to medium. Add chicken and thyme; simmer 2 to 3 minutes or until chicken is no longer pink in center. Serve in shallow bowls.
Final Comments
2 servings
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