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Cookin' with Kaye

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Herbed Chicken Stew (1/2/2009)

Herbed Chicken Stew

½ cup all-purpose flour
1 tsp. Salt
1 tsp. Black pepper
3-4 boneless, skinless chicken breasts, cut into 1-inch cubes
4 tablespoons Olive oil
5 cloves garlic, finely chopped
2 tsp. Dried thyme
2 tsp. Fresh rosemary, finely chopped
2 14 oz. Cans chicken broth
8-10 small red potatoes, scrubbed and cut into quarters
4 carrots, peeled and cut into 1-inch rounds
1 small package frozen pearl onions

Combine flour with salt and pepper in a sealable plastic bag. Toss in chicken and shake until evenly coated. Heat a large, deep pan over medium-high heat. Add oil, and when hot, all chicken in batches. Brown well on all sides. Remove using a slotted spoon to a plate and continue cooking the remaining chicken. Once all browned, add all back to pan and add in garlic, thyme and rosemary. Cook another 2 minutes until fragrant. Add broth, potatoes and carrots and return to a simmer. Transfer all to a large crock-pot and cook on low 7-8 hours or until vegetables are tender. You may need to add a little more water, depending on how thick you like your stew. Add more salt and pepper to taste, if desired.

This week's recommended wine from Van's Liquor Store in East Dubuque-Pacific Rim Dry Riesling. $7.99 a bottle through Monday, January 5th, 2009.

Do you have a recipe you'd like to share? Email it to Mike at michael.kaye@kdth.com.

 

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