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Creamy Chicken Stew

American.Kitchen's picture
Ingredients
  Chicken 3 1⁄2 Pound, cut in 10 pieces and skinned (1.6 Kilogram)
  Onion 1 Small, coarsely chopped
  Stalk celery 1 , diced
  Bay leaf 1
  Parsley sprig 1
  Celery salt 1 Milliliter (1/4 Teaspoon)
  Basil 2 Milliliter (1/2 Teaspoon)
  Butter 45 Milliliter (3 Tablespoons)
  Flour 60 Milliliter (4 Tablespoons)
  Cooked carrots 2 Large, diced large
  Cooked potato 1 Large, diced large
  Cooked parsnip 1 , diced large
  Paprika To Taste
  Salt To Taste
  Pepper To Taste
Directions

Season chicken pieces with salt, pepper and paprika.
Place leg and thigh pieces in large skillet and cover with cold water.
Add onion, celery, bay leaf, parsley and seasonings.
Cover and bring to boil.
Continue cooking 16 minutes over medium heat.
Add remaining chicken pieces and continue cooking 20 minutes covered.
Transfer chicken pieces to bowl and strain cooking liquid through fine sieve into second bowl.
Heat butter in skillet.
Mix in flour and cook 2 to 3 minutes over low heat, stirring occasionally.
Pour in half of strained cooking liquid and whisk well.
Incorporate remaining and season.
Cook sauce 3 to 4 minutes over medium heat.
Place cooked vegetables in sauce and cook 3 to 4 minutes over medium-low heat.
Add chicken and finish cooking 8 to 10 minutes over low heat.
Do not cover.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Stewed
Ingredient: 
Chicken
Interest: 
Everyday

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