Chicken Stew
Makes 6 servings
This is a family favorite, merging my mother’s recipe with my own. Happily, by using cornstarch instead of flour, it becomes gluten-free. The cornstarch gives the stew a cleaner flavor, too, so bonuses all around.
Ingredients
2 tablespoons olive oil
Mire poix (1/3 cup each diced celery, onion and carrot)
1/2 cup cornstarch
Salt & pepper, to taste
3 boneless, skinless chicken breasts cut into 2–3 inch chunks
1 quart chicken broth
1 cup water
2 chicken bouillon cubes
2 (14 oz.) cans white potatoes
3 large carrots, rough chopped
Directions
In a Dutch oven or large pot, heat the olive oil over medium-high heat until shimmering.
Add the mire poix and cook until vegetables are browned and translucent, about five minutes.
While mire poix browns, add cornstarch, salt, and pepper to a Ziploc bag.
Add the chicken to the bag and gently work cornstarch in, making sure the chicken is thickly covered.
Brown the dredged chicken in the mirepoix and oil, turning frequently, until fully cooked
Add broth, water, and bouillon cubes.
Stir, and simmer on low heat for one hour.
Add potatoes and carrots.
Simmer for an additional hour, until the stew thickens.*
Serve with biscuits.
Cook's Note
*If the stew doesn’t thicken, here’s a trick. Put two tablespoons of cornstarch to a mixing cup. Add in ½ cup of hot broth, mix into a paste, then slowly add back into the stew. Allow to thicken for another fifteen minutes. Repeat if necessary.