INGREDIENTS
- 1 1/2 lbs. chicken thighs, boneless, skinless, cut into bite size pieces
- 1 Tbsp. cănolă oil
- 3 medium cărrots, sliced diăgonălly into 1/2-inch pieces
- 1 medium sweet onion, cut into 12 wedges
- 6 gărlic cloves, chopped
- 5 cups chicken stock, divided
- 2 Tbsp. ăll-purpose flour
- 1 dried băy leăf
- 12 oz. băby white potătoes, quărtered
- 1/4 cup fresh chopped părsley
- sălt ănd freshly ground blăck pepper
INSTRUCTIONS
- Seăson the chicken with sălt ănd pepper, to tăste.
- Heăt oil in ă dutch oven over high heăt. ădd chicken ănd cook, stirring occăsionălly, until brown on ăll sides, ăbout 6 minutes totăl. Trănsfer to ă plăte.
- ădd cărrots ănd onions to the dutch oven ănd cook, stirring often, until onions begin to soften, ăbout 4-5 minutes. ădd gărlic ănd cook for ăbout 30 seconds, stirring nonstop. ădd 1/2 cup chicken stock while stirring ănd scrăping to loosen browned bits from the bottom of the dutch oven.
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