Description

This is a very flavorful stew made in a savory broth with chicken, potatoes and lots of veggies. It takes a bit of time to make but is definitely worth it.

Ingredients

• Chicken:
• 1-2 T. olive oil
• salt and pepper
• 2 t. Italian seasoning
• 2 lb. bone-in chicken breast or thighs
• Soup:
• 1/2 c. dry white wine
• 5 T. butter
• 1 medium yellow onion, diced
• 1 1/2 c. diced carrots
• 2 ribs celery, diced
• 4 cloves garlic, minced
• 1 t. Worcestershire sauce
• 1 t. hot sauce
• 1/3 c. flour
• 6 c. chicken broth
• 1/2 c. heavy cream, optional
• 1 chicken bouillon cube, or 1 t. Better Than Bouillon
• 1 1/2 lb. red potatoes, washed and dried
• 2-3 drops Gravy Master, optional
• Seasonings:
• 1 t. dried parsley
• 1/2 t. EACH: dried basil, rosemary, thyme, mustard powder and onion powder
• 1/4 t. EACH: ground sage, salt and celery salt
• 1/8 t. black pepper

Steps

1. Measure out ingredients before starting to make the process easier. But, DON'T cut the potatoes yet.
2. Pat the chicken dry; season each side with salt, pepper, and Italian seasoning.
3. Heat olive oil in a large Dutch oven or soup pot over medium-high heat, making sure that the pot is sufficiently heated so the chicken sears immediately.