Recipe: Chicken and Carrot Stew

Just a simple stew that is pretty much a one-pot meal with its own gravy. Really good with biscuits or a bread product.

Chicken and Carrot Stew

AuthorMab

Yields4 Servings

Ingredients
 1 lb chicken
 4 carrots, cut into circles
 2 tsp butter
 2 tbsp flour
 1 tsp paprika
 1 tsp thyme
 ½ cup white wine
 2 tbsp lemon juice
 ½ cup chicken broth
 1 tsp ground mustard
 ¼ cup cream
 fennel, dill, salt, pepper, rosemary to taste

Directions
1

Peel and chop carrots in to reasonably thin slices. Boil carrots in salted water for about 6 minutes. Then drain and set aside.

2

De-bone chicken and chop in to 1 inch pieces and place in a large pot on medium with the oil, flour, paprika, and thyme. Saute until chicken is coated and browned on the outside.

3

Add the white wine and lemon juice and let boil down for about 3-5 minutes.

4

Add the carrots, broth, and mustard and let cook for about 12-15 minutes until thickened and carrots are soft.

5

Add the cream, cook for 2 more minutes until combined and then add seasoning to taste.

Ingredients

Ingredients
 1 lb chicken
 4 carrots, cut into circles
 2 tsp butter
 2 tbsp flour
 1 tsp paprika
 1 tsp thyme
 ½ cup white wine
 2 tbsp lemon juice
 ½ cup chicken broth
 1 tsp ground mustard
 ¼ cup cream
 fennel, dill, salt, pepper, rosemary to taste

Directions

Directions
1

Peel and chop carrots in to reasonably thin slices. Boil carrots in salted water for about 6 minutes. Then drain and set aside.

2

De-bone chicken and chop in to 1 inch pieces and place in a large pot on medium with the oil, flour, paprika, and thyme. Saute until chicken is coated and browned on the outside.

3

Add the white wine and lemon juice and let boil down for about 3-5 minutes.

4

Add the carrots, broth, and mustard and let cook for about 12-15 minutes until thickened and carrots are soft.

5

Add the cream, cook for 2 more minutes until combined and then add seasoning to taste.

Chicken and Carrot Stew

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