Sunday, January 31, 2010

Chicken Stew

An Arctic cold front has blown in and the temps have dipped below zero, and that doesn't include the win chill. So by the end of the day everyone is ready for a toasty warm dinner. And tonight chicken stew was just that.


  • 3 Tbsp butter
  • 1 onion, diced
  • 1/3 cup flour
  • 1 quart chicken stock (homemade is best)
  • sea salt to taste
  • 1 1/2 by leaves
  • 2-3 cups of cooked chicken, cut in bite size pieces or shredded
  • 4 carrots, sliced thickly
  • 4 celery stalks, 3/4" pieces
  • 2-3 potatoes, large cubes
  • freshly ground pepper to taste

In a large dutch oven, melt the butter. Add the diced onion and cook until translucent. Next add the flour and stir until it just begins to brown and has a lightly toasted aroma.

Whisk in the stock and bring to a simmer. Next add the salt, bay leaves, chicken, carrots, celery, and potato. Simmer until carrot and potato are cooked, about 1 hour. Taste and add salt and pepper to your liking.

I served this with choux dumplings. And boy did it hit the spot. Everyone was warm and toasty eating stew infront of the wood stove.

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