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I’ve always liked chicken stew, but never knew how to make it. All the recipes I saw always seemed overly complicated. Until I came across the Smitten Kitchen Chicken Pot Pie recipe. I have no need to make pie crust ever in my life, but the pot pie filling makes a perfect stew.
By just following the recipe to make the filling you’ll have an excellent hearty stew, but I alter it as follows:
- Replace sherry with an equal quantity of white wine
- Add an extra half-cup of chicken broth (more if desired)
- If you don’t have fresh thyme, replace it with 2 tsp Italian Seasoning, or dried thyme
- I find this recipe works well with a variety of types and amounts of chicken, depending on what you have. I’ve made it with anywhere from 2-4 chicken breasts, and 6-8 chicken thighs. You can also use boneless, skinless meat, but some really great flavour comes from the skin.