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Categories:
skinless skinless potatoes parsnip acorn squash crimini mushrooms celery carrots shallots garlic thyme bay leaves flour olive oil salt heavy cream butter
Viewed: 35 - Published at: 9 years agoIngredients
- 1 can Crispin Browns Lane Cider (16.9 oz)
- 1 1/4 lb. skinless, boneless chicken thighs, chopped into 1 in. chunks
- 3/4 lb. skinless, boneless chicken breast, chopped into 1 in. chunks
- 3 c. unsalted chicken stock
- 1 1/2 lb. Yukon Gold Potatoes, peeled and quartered
- 2 c. parsnip, peeled and cut into 1 in. chunks
- 2 c. acorn squash, peeled and cut into 1 in. chunks
- 8 oz. crimini mushrooms, sliced thin
- 4 ribs of celery, sliced thin
- 4 medium carrots, peeled, quartered lengthwise and chopped
- 2 large shallots, finely chopped
- 3-4 cloves garlic, minced
- Small bundle of fresh thyme
- 3-4 bay leaves
- 1/3 c. flour (for dredging chicken), plus 1 tbsp.
- 5 Tbsp. olive oil
- Salt & Pepper
- 4 Tbsp. heavy cream
- 3 Tbsp. butter
Method
- Prep veggies & chicken, following above instructions.
- Heat a dutch oven over medium high heat with 1 Tbsp. oil. Saute mushrooms about 5 min. until tender. Remove from pan,set aside.
- Add another 2 Tbsp. oil to the pan. Add shallots, garlic, carrots, and celery. Add a 1/2 tsp. salt & pepper. Stir occasionally until the veggies are tender, about 10 min. Remove from pan, set aside.
- Dredge the chicken bits in the 1/3 c. flour, shake off excess. Working in two batches, heat 1 Tbsp. oil in the pan and cook chicken until browned and fully cooked, about 6 min. each batch. Add a little salt and pepper to season. Remove and set aside.
- Pour in the whole can of Crispin Browns Lane. Using a flat edged spatula, gently scrape up the browned bits from the bottom of the pan and sides. Add the thyme and bay leaves.
- In a small bowl, combine 1 c. chicken broth and 1 Tbsp. flour, whisk until there are no lumps. Add to pot along with another 2 cups chicken broth. Bring the pan to a boil and add back in the chicken and cooked veggies (not mushrooms though). Cover, reduce to a simmer and cook 40 mins.
- Once the 40 mins. is up, stir in the squash, parsnips, and mushrooms. Simmer uncovered for about an hour. What you should be looking for after an hour is a thicker sauce and tender veggies.
- When your stew is close to finishing up, start your potatoes. Peel and chop your pots and place them into a large pan, add 1/2 tsp. salt, cover with water. Cover pot and bring water to a boil; cook until the potatoes are very tender, 20 minutes or so. When finished, pour out water, add butter, cream, salt and pepper (to taste), and mash.
