Weekly Reads: easy chicken stew

Weekly Reads | ourguidetotheeveryday.com

Welcome to Weekly Reads, where we share things we’ve found around the web.

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.

 

Happy eating!

Laura

4 Replies to “Weekly Reads: easy chicken stew”

  1. […] Kitchen chicken pot pie (as adapted here into a soup) Vegetarian lasagna (freeze before final cooking) Butternut squash soup (freezes […]

  2. Is there any reason to dice or chop the chicken parts, or do you just leave them whole?

  3. Is there any reason to dice or chop the chicken parts, or do you just leave them whole?

    1. I like to dice them because then you don’t need to worry about having a knife when you’re eating.

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