A comfort food classic, and a super tasty way to use up miscellaneous vegetables!
2 tsp. olive oil
2 Tbsp. chopped onion
½ small clove garlic, minced or pressed
¼ c. chopped celery
2 Tbsp. chopped green or red bell pepper, optional
1 c. diced tomatoes
½ tsp. dried thyme, (or a fresh sprig, removed before serving)
Salt and pepper
2 c. chicken or vegetable broth
3 c. small-diced potatoes
1 c. small-diced turnips, radishes, or winter squash
½ c. small-diced carrots
1 large chicken breast, cooked and cut into bite-sized pieces
1-2 Tbsp. snipped fresh parsley, or carrot tops, optional.
Saute the onion and garlic in the olive oil for a couple of minutes, until soft. Add the celery, peppers, tomatoes, thyme, and season with salt and pepper and cook another 2-3 minutes. Add broth and vegetables, and low simmer until veggies are cooked firm-tender. Stir in the chicken pieces and parsley (if using), and warm through.
If you want to thicken the stew, whisk 1 Tbsp. cornstarch or flour into ¼ c. water. Add just a little at a time- stirring and testing until you get desired consistency. Once thick, you can use as a base for a chicken pot pie. Place in a greased, shallow round casserole or pie tin, and top with a prepared pie crust, and bake at 425 until browned, about 30 min. Or substitute pie crust with spoonfuls of biscuit batter, bake at 400 for about 15 minutes, and you've got chicken and biscuits!
Recipe created or adapted by Liz Talley, Urban Graze
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