Simple Chicken Stew
I’m looking for a very simple beef stew made with white meat chicken instead of beef … same thickness of gravy, same chunks of potatoes and carrots … (no mushrooms) … but substituting chicken / broth for all things beef.
The Hillbilly Housewife:
I would start with a regular beef stew recipe and just substitute chunks of chicken (breast, tenderloins or even boneless, skinless chicken thighs0 and add veggies (including onion, carrots, celery) and chicken broth. Season with herbs like taragon, rosemary or even sage and simmer until the meat is done and the veggies are tender.
To get the thickness of the broth, start by coating your chicken in flour and browning it in a little oil in the stockpot. Then add veggies and broth. Simmer until everything is done. You can thicken the liquid more by adding a flour or cornstarch slurry right before serving it. Since you’re using chicken instead of beef, your gravy won’t be as dark, but it should still be very tasty.
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