Page 36 - One-Dish Meals
P. 36
Hearty Chicken and
Vegetable Stew
A creamy sauce coats juicy chunks of chicken and a colorful array of
vegetables in a dish that’s pure comfort food.
P R E P 45 minutes C O O K 1 hour M A K E S 4 main-dish servings
2 medium leeks (about 4 ounces 1 bay leaf
each) 1 ⁄4 teaspoon dried tarragon leaves
1 fennel bulb (about 1 pound) 1 ⁄2 cup dry white wine
2 tablespoons olive oil 1
1 can (14 ⁄2 ounces) chicken broth
2 tablespoons butter or margarine 1 ⁄4 cup water
1 pound skinless, boneless chicken- 3 ⁄4 cup half-and-half or light cream
1
breast halves, cut into 1 ⁄2-inch
3 tablespoons all-purpose flour
pieces
1 cup frozen peas, thawed
8 ounces mushrooms, thickly sliced
3 ⁄4 teaspoon salt
3 medium carrots (about 8 ounces),
cut into 1-inch pieces
12 ounces red potatoes, cut into
1-inch pieces
1. Cut off roots and trim leaf ends of leeks; cut each leek lengthwise in half
and separate leaves. Rinse well with cold running water to remove any
sand. Cut leeks crosswise into ⁄4-inch pieces.
3
2. Cut root end and stalks from fennel bulb; discard. Cut the fennel bulb
lengthwise into thin wedges.
3. In 5-quart Dutch oven or saucepot, heat 1 tablespoon olive oil over
medium-high heat until hot. Add 1 tablespoon butter; melt. Add chicken
and cook until chicken is golden and just loses its pink color throughout.
With slotted spoon, transfer chicken to medium bowl.
4. To drippings in Dutch oven, add mushrooms and cook, stirring often,
until golden (do not overbrown).Transfer mushrooms to bowl with chicken.
5. To Dutch oven, add remaining 1 tablespoon olive oil; heat until hot.
Add remaining 1 tablespoon butter or margarine; melt. Add carrots, leeks,
36 Soups & Stews