STEW CHICKEN

STEW CHICKEN

Ingredients:
3 tablespoons garlic powder
2 cups all-purpose flour
¾ cup extra-virgin olive oil
4 large red potatoes, diced
¼ pound cremini mushrooms, sliced
1 large yellow onion, chopped
3 garlic cloves, minced
2 carrots, chopped
1 celery stalk, chopped
2 cups Chicken Stock
3 tablespoons tomato paste
1 bunch fresh parsley, stemmed and chopped
2 tablespoons chopped fresh thyme
¼ cup heavy cream

Directions:
1. Season the chicken with salt, pepper, and garlic powder. Toss the chicken with the
flour.
2. In a large heavy skillet, heat the olive oil over medium heat and cook the chicken
for 3 minutes on each side, or until it is browned. Pour off half the fat. Add the
potatoes, mushrooms, onion, garlic, carrots, and celery. Cook on medium for 15
minutes or until all the vegetables are softened but not mushy. They should still be al
dente.
3. Stir in the chicken stock, tomato paste, parsley, and thyme. Cook, covered, on
medium heat for 35 minutes or until the chicken is cooked and the vegetables are
tender but al dente. Stir in the heavy cream.
SOUTHERN MAC-N-CHEESE
It’s important to watch this dish carefully and not overbake it. You want the top to be
crispy and browned but the interior to be moist and creamy. You might even want to
add a little extra Colby cheese to the top of the dish before baking this.
SERVES 8 TO 10 | LEVEL: JUMP SHOT
Butter for greasing the baking pan