Amazing Chicken Stew

Submitted by CharJoyLet

"I have browsed this site for many years and have finally come up with a recipe I felt was good enough to be posted here. I hope you enjoy this one as much as I've enjoyed the many that I've gotten from the rest of you!"

 

• Ready In: 2hrs 30mins
• Ingredients: 15
• Serves: 4-6

ingredients

• 6 slices bacon or 1 -1 1/2 tablespoon olive oil
• 1 (14 ounce) can vegetable stock or (14 ounce) can vegetable broth
• 8 fluid ounces chicken stock or 8 fluid ounces chicken broth
• 1 large sweet potato, 1/2 inch dice
• 1 large onion, chopped fine
• 1⁄2 lb carrot, peeled and chopped fine
• 3 boneless skinless chicken breasts, 1/2 inch cubes
• 1 bay leaf
• 2 tablespoons Worcestershire sauce
• 1 tablespoon dried basil
• 2 teaspoons dried thyme
• 1 tablespoon garlic, minced
• 1⁄2 cup light cream
• 2 tablespoons cornstarch
• 4 -5 tablespoons water

directions

1. In large stock pot, cook the diced sweet potato in the vegetable stock over medium-high heat for approximately 10-15 minutes.
2. Add the chicken stock and bay leaf, reduce heat to medium-low and allow to simmer.
3. While that's simmering, cook your bacon in a large skillet until it is crisp.
4. Remove the bacon and let drain on paper towels.
5. (If you aren't planning to use bacon, this is where you would heat your olive oil).
6. Add cubed chicken to the bacon drippings (or oil) and cook (over medium heat) until just starting to turn white, stirring frequently.
7. Crush the basil and thyme and add to chicken, stirring to mix together well.
8. Add the Worcestershire sauce and let it all cook for about 10 minutes to blend the flavors, stirring every so often.
9. Remove the chicken with a slotted spoon and add to the simmering stock.
10. In same skillet put your onion, carrots, and garlic and sauté for about 10 or 15 minutes, stirring occasionally (you just want them slightly tender, not mushy).
11. Use a slotted spoon to remove the veggies and add them to your simmering stock.
12. Cover and simmer for approximately 1 hour or until the veggies are the consistency you like.
13. If not thick enough for you after the hour, mix the cornstarch and water into a "slurry" and add slowly to the stock, stirring constantly, until thickened.
14. Slowly stir in the cream and allow to warm through.
15. If you used it, crumble the cooked bacon over top.
16. Serve with warm rolls.

Reviews

[mirelaz]

Not bad at all! I added cut green beans, crushed red pepper for the kick and sweet paprika for the color. Thanks for posting :-)

 

[cookingmother]

This is a very good stew. I've only had sweet potatoes mashed or baked, so this was a nice change. The flavor is wonderful. I had a package of chicken tenders, so I used those. I didn't use the slurry because I thought the consistency was thick enough. Thanks for a delicious idea for chicken!

 

[Lori Mama]

Yummy! I did make one change to the recipe. I had to use up some cooked chicken breast, so I used it instead of the fresh. I just added it in at the last stage of cooking.

 

[SYBRSUZY]

This was really good. DH really oohed and aahed over it and had two helpings. I used the bacon. Also, it was plenty thick enough for us without thickening with cornstarch slurry. When I make this again, though, I think I will try to cut down on some of the steps--maybe saute' the chicken and veggies together. Thank you, CharJoyLet, for a great new recipe!

 

[Jellyqueen]

I have always thought of sweet potates as being a "sweet" food, but I finally made the leap and tried it in a savory dish. It was worth the leap. This is a very good, comfort style food. I made it as directed, using the olive oil version. Served with a garlic cheese bread. Thanks for the great recipe.