Hearty Chicken and Vegetable Stew
"Loaded with fresh veggies, boneless chicken breasts and savory spices, Hearty Chicken and Vegetable Stew is the perfect meal idea for a cold night!"Serves 6 | Prep Time 20 minutes | Cook Time 1 hour
Why I Love This Recipe
It’s that time of year when stews, chilis and home made soups are amazing. That time of year when “stick to your ribs” meals are so delicious! It’s cold outside! The leaves are falling and summer has definitely said goodbye until next year! Nothing better on a cold fall night than my hearty Chicken and Vegetable Stew! Loaded with fresh veggies such as baby red potatoes, leeks, matchstick carrots, celery, and garlic as well as boneless chicken breasts, this is a flavorful and delicious idea for dinner! This is a version of one of my Grandma Rose’s hearty recipes. I have made some changes to lighten it up a bit. Instead of heavy cream, low fat milk will work very well. I also use low sodium chicken broth. Be sure to cut the fat from the chicken breasts. This takes about 20 to 25 minutes to prep and about an hour to cook. No 20 minute quick meal here, but believe me, it is well worth the time and effort it takes to prepare! Try this for dinner with a crisp green salad and a loaf of French bread! Serves 6
Ingredients You'll Need
3 Pounds Boneless, Skinless Chicken Breasts, cut into 1 1/2″ pieces
3 Cloves Garlic
2 Medium Leeks
3 Stalks Celery
1 1/2 Cup Matchstick Carrots
1 Pound Baby Red Potatoes
2 Tbsp. Olive Oil
2 Tbsp. Butter
1/2 Cup Dry White Wine
1 1/2 Cup Milk
3 Tbsp. Cornstarch
1 Can Peas (14.5 oz), drained
2 Cans Chicken Broth (14.5)
2 Tbsp. Dried Oregano
2 Tbsp. Dried Rosemary
1 Tsp. Sea Salt
1 Tsp. Black Pepper
Cut off roots and trim leaf ends of leeks. Slice each leek lengthwise in half. Separate leaves and rinse under running water. Cut crosswise into 1/2″ pieces.
Peel and clean garlic cloves. Dice finely. Rinse celery and cut into 1/2″ pieces. Rinse matchstick carrots. Rinse baby red potatoes and slice each in half.
Cut chicken breasts into 1 1/2″ pieces.
In a 5 quart Dutch oven, heat one tablespoon of the olive oil until hot over medium high heat. Add one tablespoon of butter and melt.
Add cut up chicken and cook until chicken is lightly browned and no longer pink, about 15 minutes. Remove chicken with a slotted spoon to a medium bowl. Set aside while you prepare the vegetables.
To the Dutch oven, add the remaining tablespoon of olive oil and the remaining tablespoon of butter. Melt. Add leeks, carrots, celery, garlic and potatoes.
Season with sea salt, black pepper, oregano and rosemary. Cook and stir until vegetables are lightly browned and leeks soft, about 10 to 15 minutes.
Add wine and chicken broth. Heat to boiling over high heat. Reduce heat to medium high and cook until potatoes are tender, about 20 minutes.
In a small bowl, whisk together cornstarch and milk. Reduce heat to medium and stir into vegetable mixture, stirring constantly until thickened.
Stir in chicken and peas. Simmer over low heat until heated through.
Serve with a crisp green salad and French bread.
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