Savory Chicken Stew

Anyone else up for migrating south?  Yes, friends, I know we all signed up to live here in Minnesota but lets be realistic.  I AM OVER THE COLD!  It’s amazing how each May I tell myself that winters are not that bad around here and that the good of spring, summer and fall outweigh the bad of the winter but right now I’m feeling like I may not get to that point.  Im cold.  The kind of cold where even if I sit in front of a fireplace with 27 layers on I still can’t warm up.  It’s freezing outside these days, literally, and on those few and far and between days it isn’t below zero its wet and damp which still equals cold.  If, by chance, you have the ability to get my family to Mexico for free (preferably with a nanny included-because the Good Lord knows I’ll need somebody to watch the kids while Im on the beach warming up with obscene amounts of margaritas  an iced tea in hand) please let me know.  I can definitely arrange my calendar in any way needed to make this happen.

One thing I do not mind about this weather is that it calls for warm, cozy comfort food.  I have to say there is something so great about staying in and simmering a pot of soup or stew on the stove and nestling up with a good book and glass of wine.  And just so you know, this has not happened for me in about three years and I have no plan of it happening anytime soon….but it just felt right to say it.  This stew is one that does not require an entire day of simmering, a good book, or a glass of wine, although the wine is certainly welcomed.  Its easy and fast enough for a one pot weeknight meal and I can assure you this will become a new winter favorite in your house.  It’s warm and rich and oh so savory…it will make this weather seem bearable; at least until the next time you step outside 🙂

Savory Chicken Stew

Notes:  For a gluten free version ensure that your chicken stock is gluten free (most are) and use rice flour.  Store bought rotisserie chicken makes this recipe a breeze.  This stew is also great with frozen peas or fresh baby spinach stirred in at the very end.

Ingredients

2 Tablespoons Olive Oil

1 Medium Onion, finely chopped

6 Garlic Cloves, finely chopped

2 Tablespoons Chopped Fresh Thyme

2 Tablespoons Rice Flour or All Purpose Flour

3 1/2 Cups Chicken Stock

1 Pound Boiling Potatoes, peeled and cut into 1-inch pieces

2 Large Carrots, sliced

3 Cups Cooked Shredded Chicken

1 Cup Frozen Corn

1/4 Cup Heavy Whipping Cream

Directions

Heat olive oil in a dutch oven or soup pot over medium high heat.  Add onion and sauté until it begins to soften, about 5 minutes.  Add garlic and thyme and sauté for one minute.  Add flour and cook, stirring constantly, 1 minute.  Whisk in the chicken stock and bring to a boil.  Stir in the potatoes and carrots, cover the pot and simmer for 10-12 minutes or until potatoes are just tender.  Stir in chicken and corn and simmer for 5 minutes.  Stir in cream and simmer for 2 additional minutes.  Season, to taste, with salt and pepper and serve.  Serves 4