Chicken Stew

     

    Chicken Stew

    Print Recipe Heather McCoubrey | Sanford, MB
    Course Main Courses
    Servings 6

    Ingredients
      

    • 1/2 cup flour (125 ml)
    • 1 tsp salt (5 ml)
    • 1/2 tsp pepper (2 ml)
    • 1 whole chicken cut in pieces (about 3 lbs)
    • 1 tbsp vegetable oil (15 ml)
    • 4 large carrots, peeled and sliced 1" thick
    • 1 onion, thinly sliced
    • 2 stalks celery, sliced 1/2" thick
    • 1 tsp dried summer savory (5 ml)
    • 2 cups chicken stock (500 ml)
    • 1 cup frozen peas (250 ml)

    Instructions
     

    • In a bowl or plastic bag, combine flour, salt and pepper.
    • In batches, add chicken pieces to flour mixture and toss to coat. Transfer to a plate.
    • In a large nonstick skillet, heat oil over medium high heat.
    • Add chicken pieces and cook for 8-10 minutes or until brown on all sides. Set aside.
    • Add carrots, celery, onion and summer savory to slow cooker. Set chicken pieces over vegetables.
    • Pour 1/2 cup stock into skillet and cook over medium heat, scraping up the brown bits from the bottom of the pan. Pour pan juice into slow cooker along with remaining stock.
    • Cover and cook on Low for 8-10 hours or on high for 4-6 hours, until vegetables are tender and stew is bubbling.
      NIGHT BEFORE: This stew can be assembled 12-24 hours in advance. Prepare stew as directed (but without adding peas) and refrigerate in slow cooker stoneware. The next day, place stoneware in slow cooker and cook as directed.
    Keyword Chicken, Stew
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