Joined
·
19,341 Posts
imported post
okay, here is something great for those cold winter nights some of us have coming up, and a little different than your regular stews.
ingredients.
boneless skinless chicken breast, about 4 breasts, cut into about 1 1/2 in chunks
about 2 pounds of link sweet sausage.......or hot if you like hot sausage, but i prefer sweet sausage for this stew cut into 1 inch wide pieces.
1 whole sweet vidalia onion, diced
2 medium red peppers, diced medium(you dont want them too small)
about 6 or 7 medium white potatoes or yukon gold potatoes are good too.......washed and cut into cubes(as big or little as you want, i prefer them on the bigger side for stew myself) keep skin on
crushed garlic
fresh dill, about 8-9 sprigs of dill, taken off the stem and minced up.
chicken stock, about 2 quarts
half pint of heavy cream
cornstarch(will be used for thickening)
salt and pepper
olive oil
okay, in a 6 quart pot, heat a couple tablespoons olive oil at medium low heat.......add onion and pepper and start sweating them for about 5 to 7 minutes. add about 1 tablespoon of chopped garlic. after that, add your chunks of chicken breast, and start and add about a a pinch of salt and pepper to season the chicken, when chicken is 3/4 of the way cooked, add your sausage.......continue stirring and checking that the chicken and sausage is mostly cooked, and add your chicken stock........keep on low to medium heat, and add your potatoes........ cook until potatoes are soft but do not fall apart immediatley at the touch, add more chicken stock if needed, keeping a good liquid to protein and vegatable ratio.......
when potatoes are mostly done, add your fresh dill , the heavy cream, more salt and pepper to taste, and continue to simmer for about 5-10 minutes..........mix about a half cup of cornstarch with a cup of water in a bowl and mix until you get a white liquid and the cornstarch is dissolved into the water........whisk in the cornstarch liquid and thicken..........if it is not thick enough, add more cornstarch liquid , but add a little at a time, you do not want to over thicken........your looking for a stew consitency....not gravy........., once thickened.....turn off heat, spoon it up and serve......as with any soup, sauce or stew.......it will always taste better the next day, so make this the day before if you want( you dont have to) and then reheat and serve the next nite..........enjoy!
p.s. if you like, you could alsoadd white northern beans to this as well, you can buy them canned ., and add these last........or you can buy them dry and soak them incold water overnight, and then drain, and you would add the dry beans when youadd the chicken stock and potatoes..........
okay, here is something great for those cold winter nights some of us have coming up, and a little different than your regular stews.
ingredients.
boneless skinless chicken breast, about 4 breasts, cut into about 1 1/2 in chunks
about 2 pounds of link sweet sausage.......or hot if you like hot sausage, but i prefer sweet sausage for this stew cut into 1 inch wide pieces.
1 whole sweet vidalia onion, diced
2 medium red peppers, diced medium(you dont want them too small)
about 6 or 7 medium white potatoes or yukon gold potatoes are good too.......washed and cut into cubes(as big or little as you want, i prefer them on the bigger side for stew myself) keep skin on
crushed garlic
fresh dill, about 8-9 sprigs of dill, taken off the stem and minced up.
chicken stock, about 2 quarts
half pint of heavy cream
cornstarch(will be used for thickening)
salt and pepper
olive oil
okay, in a 6 quart pot, heat a couple tablespoons olive oil at medium low heat.......add onion and pepper and start sweating them for about 5 to 7 minutes. add about 1 tablespoon of chopped garlic. after that, add your chunks of chicken breast, and start and add about a a pinch of salt and pepper to season the chicken, when chicken is 3/4 of the way cooked, add your sausage.......continue stirring and checking that the chicken and sausage is mostly cooked, and add your chicken stock........keep on low to medium heat, and add your potatoes........ cook until potatoes are soft but do not fall apart immediatley at the touch, add more chicken stock if needed, keeping a good liquid to protein and vegatable ratio.......
when potatoes are mostly done, add your fresh dill , the heavy cream, more salt and pepper to taste, and continue to simmer for about 5-10 minutes..........mix about a half cup of cornstarch with a cup of water in a bowl and mix until you get a white liquid and the cornstarch is dissolved into the water........whisk in the cornstarch liquid and thicken..........if it is not thick enough, add more cornstarch liquid , but add a little at a time, you do not want to over thicken........your looking for a stew consitency....not gravy........., once thickened.....turn off heat, spoon it up and serve......as with any soup, sauce or stew.......it will always taste better the next day, so make this the day before if you want( you dont have to) and then reheat and serve the next nite..........enjoy!
p.s. if you like, you could alsoadd white northern beans to this as well, you can buy them canned ., and add these last........or you can buy them dry and soak them incold water overnight, and then drain, and you would add the dry beans when youadd the chicken stock and potatoes..........
