Hearty Chicken and Rosemary Stew
It may be April here in California but it’s still rainy and cold frequently. This stew is the perfect spring comfort food. Not heavy with dairy, but sturdy enough to feed the hungriest teenager. (mental note for ten years from now!) Enjoy this with healthy, homemade drop biscuits and a salad. Challenge yourself to see how many vegetables you can eat in one meal! Using homemade chicken broth is amazing in this recipe, and I don’t recommend skimping on the white wine. It really does add a wonderful depth to the stew that is missing if you leave it out. (Ask me how I know?!) I always have fresh rosemary from my garden, so I’ve never tried using dried, but if you substitute it, remember that dried herbs are more potent, so use less. Enjoy!
Prep 20 min
Cook 1.5- 2 hrs
Yield 8 servings
1 pound of Yukon gold potatoes
1 large onion
8 oz mushrooms
2 lbs of boneless skinless chicken thighs (don’t use breasts, will dry out)
1 T fresh Rosemary
3-4 Garlic cloves
1 1/2 teas real salt
1/2 teas pepper
15 ounces chicken broth/stock
1/2 cup (4 oz) chardonnay or other white wine. (If you don’t have this you can add more broth, but your flavor will not be as deep)
1/4 cup (2 oz) tomato paste
2 T Cornstarch or 1 T arrowroot powder
Zest of one lemon and 1/2 cup chopped parsley for garnish
Coarsely chop all veggies as well as slice or cube the meat and trim fat. Toss in a large covered baking dish. Add herbs, salt, garlic and pepper and toss with meat and veggies. Whisk cornstarch or arrowroot powder with broth, tomato paste and wine together and pour over top of other ingredients. Mix well, cover and bake for 45 minutes. Stir and bake for another 45 minutes or until the potatoes are tender. Zest lemon and chop parsley and sprinkle on top and let cool.
Stay tuned for a crockpot version of this. Not that cooking something for 1.5 hours makes it more difficult, but setting this at noon to eat around 6 is often times an easier task for a stay and home mom!