Herb Chicken Stew

By LeeBoruchow

Ingredients

• 2 cups all-purpose flour
• 1 tbsp paprika
• 2 lb boneless/skinless chicken, dark andr white meat, 1/2" dice
• Canola oil, to cook
• Salt and black pepper
• 2 onions, sliced
• 2 large carrots, peeled, 1/8" slices
• 2 ribs celery, sliced
• 3 large potatoes, washed, squared off, 1/2" dice
• 1 tbsp dried thyme
• 2 tbsp dried basil
• 1 tbsp dried oregano
• 1 tbsp ginger powder
• 8 sprays Fire Roasted Garlic Juice
• 1 tbsp coarse ground fennel
• 2 tbsp naturally brewed soy sauce
• 1 quart chicken stock

Preparation

Step 1

In a bowl, mix together the flour and paprika and dredge the chicken in the flour. Shake off excess flour. In a stock pot on high heat, coat with canola oil and brown the chicken. Season with salt and pepper and remove the chicken. In the same pot, brown the onions, carrots and celery. Season. Add the potatoes, thyme, basil, oregano, ginger, garlic, fennel, soy, and stock. Bring to a simmer. Return the chicken to the pan. Cook until chicken is cooked, potatoes are tender, and stock is reduced by 15 to 20 percent, about 30 to 45 minutes. Check for seasoning.