Sunday, October 2, 2022

Chicken white wine stew for crockpot

We loved this and the leftovers next day were just as good. Made about 4-5 servings.
 Found here https://www.ambitiouskitchen.com/wprm_print/65138

Here are the ingredients, but go to the link for directions 

Ingredients

  • 1 tablespoon olive oil
  • 1 ½ pounds boneless skinless chicken thighs, cut into 1 inch pieces
  • Freshly ground salt and pepper
  • 2 cups chicken broth
  • 1/2 cup dry white wine*
  • 1 tablespoon worcestershire sauce
  • 1 teaspoon balsamic vinegar
  • 2 teaspoons chopped fresh rosemary (fresh is best!)
  • 2 teaspoons chopped fresh thyme (fresh is best!)
  • ½ teaspoon dried oregano
  • 1 teaspoon salt, plus more to taste
  • Lots of freshly ground black pepper
  • 6 garlic cloves, finely minced
  • 1 large yellow onion, cut into chunks
  • 3 large carrots, peeled and cut into 1/2-inch diagonal slices
  • 1 pound yukon gold potatoes, diced into ½ inch cubes


  • For last 20 minutes— see link directions:
  • ¼ cup all purpose flour (or sub all purpose gluten free flour) or corn starch
  • 1/2 cup unsweetened almond milk (or heavy cream or regular milk will work)
  • 2/3 cup frozen peas

Note— this would be good with dumplings too.

This is different from some crockpot recipes as it has you brown the chicken first.


Added dumplings the next night:

3/4 cup gf Bisquick 
1 egg
1/3 cup milk
2 tablespoons butter melted 
1 tablespoon chopped fresh parsley 

Mix ingredients and drop by rounded tablespoon ( making 8 dumplings on top of soup or broth. Cook covered 10 minutes and then cook uncovered 10-15 minutes until done. I just used some leftover broth to make these and then added to our soup.




No comments:

Post a Comment