Chicken Stew

By RoketJSquerl

Ingredients

• 2 Chicken Breasts, cut into 1 inch pieces
• 2 Carrots, cut into half inch pieces
• 2 Celery Stalks, roughly chopped
• 1 Small Onion, roughly chopped
• 1 Clove Garlic, minced
• 2 Yukon Gold Potatoes, cut into half inch pieces
• 1/2 Cup Frozen Peas
• 4 Cups Chicken Stock
• 3 Tbs Flour
• 3 Tbs Butter
• 1/2 Tsp Fresh Rosemary, chopped very finely
• 1/8 Cup Parsley
• S&p to Taste

Details

Servings 6

Preparation

Step 1

In a large pot, saute onions, carrots and celery with the butter over medium-low heat for about 10 minutes or until onions are translucent. Add garlic and saute another 3-4 minutes. Add the flour to the vegetables and stir constantly for 2-3 minutes. Slowly add the stock to the pot along with the chicken and potatoes and bring mixture to a boil. Reduce heat to medium-low, partially cover and simmer stew for about 45 minutes, stirring regularilary. Add the chopped rosemary and continue cooking another 15 minutes. Add the peas and parsley, cover and simmer another 2-3 minutes. Remove from heat and let stand for 5 minutes. Serve with crusty bread.