Chicken Vegetable Stew

Serves: Four | Prep: 25 min | Cook: 50 min

Ingredients:

Chicken Vegetable Stew:
1.5 lbs chicken breasts, skinless, boneless and cut into 1-inch thick cubes
4 Tbsp flour, divided
1 tsp salt, divided
1/2 tsp pepper, divided
4 Tbsp butter, divided
1 Tbsp olive oil
1 leek, Cleaned and thinly sliced
3 celery stalks, thinly sliced
4 garlic cloves, minced
3-4 carrots, sliced 1/2-inch thick
1 lb turnip, peeled and cut into 1/2-inch cubes
1 lb baby potatoes, halved
1 tsp dreid parsley
1 tsp fresh thyme, minced
1 tsp fresh rosemary, minced
1 tsp fresh sage, minced
1 tsp dijon mustard
5 cups chicken stock
Fresh parsley, chopped
fresh chives, chopped

Directions:
In a bowl coat chicken cubes with 2 Tbsp flour, 1/2 tsp salt, and 1/4 tsp pepper.

Melt 2 Tbsp butter and oil in a large pot over medium high heat. Add the flour coated chicken and brown on all sides, about 4-5 minutes per side. Remove from pot and cover with aluminum foil to keep warm.

To the same pot add the remaining 2 Tbsp butter, leeks, celery, and garlic. Cook, stirring occasionally for 5-8 minutes, until soft. Stir in the remaining 2 Tbsp flour and cook for 1-2 minutes. Return the chicken along with carrots, turnips, baby potatoes, dried parsley, fresh thyme, rosemary, sage, mustard, the remaining 1/2 tsp salt, 1/4 tsp pepper, and chicken stock. Stir well. Bring to the boil then decrease heat and simmer for 30-40 minutes, until all vegetables are tender and soup thickens. Garnish with fresh parsley and chives before serving.

Delicious with my Leek and Thyme Scone Loaf

More Delicious Recipes:
Turkey and Leek Pie with Phyllo
Cottage “Shepherd’s” Pie
Chicken Pot Pie 
Chicken Cottage Potato Pie
Creamy Chicken Gnocchi Soup