Simple Chicken Stew
Ready In: 50 mins
Serves: 6-7
Ingredients
- 1 tablespoon oil
- 1 tablespoon butter
- 1 cup white pearl onions or 1 Spanish onion, chopped
- 3 celery ribs, cut in 1/2 inch pieces
- 1 large garlic clove, minced
- 2 cups chicken broth
- 1 (28 ounce) can whole tomatoes, broken up
- 1 bay leaf
- 2 tablespoons fresh oregano or 1 1⁄2 teaspoons dried oregano
- 1 teaspoon sea salt
- 4 cups yukon gold potatoes, cut in large chunks
- 1 1⁄2 cups baby carrots
- 2 cups leftover chicken, chopped
- 1 1⁄2 tablespoons cornstarch
- 2 tablespoons water
Directions
- Melt butter with oil in pot. Saute onions, garlic and celery. until onions have turned tender and slightly golden.
- Add the chicken broth and tomatoes and bring to a boil.
- Add the bay leave, oregano, salt, potatoes, carrots and chicken breast. Simmer for about 25 minutes or until vegetables are tender to your liking.
- Mix water and cornstarch together and add to pot. Mix well and simmer for another minute until the sauce thickens slightly.
- Serve hot.
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