Chicken Stew with Sherry   

Total time: 50 minutes
    Sherry adds flavor notes that go well with stews.  It blends well with the traditional root vegetables and enhances the flavor of the chicken. 

 Ingredients:

• 2 chicken breasts, boneless, skinless
• 3 tbs flour
• 1 tbs paprika
• 3 - 4 shallots
• 2 medium carrots
• 2 potatoes
• 2 ribs celery
• 2 cloves garlic
• 1 tbs olive oil
• 1 tsp rosemary
• 1 tsp thyme
• 2 bay leaves (laurel)
• 1 cup (8oz, 240ml) chicken broth
• 1/4 cup (2oz, 60ml) sherry or white wine
• 1 tbs cornstarch (maizena) dissolved in 2 tbs chicken stock (if needed)

 Instructions:

• Cut chicken into 1 1/2" (4cm) pieces.  
• Put flour and paprika into a plastic food bag and mix well.  
• Add chicken, close bag and toss well to coat thoroughly. 
• Peel shallots and leave whole. 
• Peel or scrape carrots, cut into 2 inch (5cm) lengths, then quarter the long way. 
• Cut celery in half the long way, then into 2" (5cm) lengths.  
• Mince garlic.
• Heat oil in medium saucepan over medium-high heat.  Add chicken and brown quickly. 
• Add garlic and sauté 1 minute. 
• Add shallots, carrots, celery, herbs, broth and sherry. 
• Bring to a boil.  Cover, reduce heat and simmer 5 minutes. 
• Quarter the potatoes the long way then cut in half or thirds depending on size. 
• Add potatoes to stew. 
• Simmer 30 minutes longer, just until vegetables are tender.   Pierce vegetables with a fork or sharp knife to see if they are done; if not simmer another 5 - 10 minutes.
• If desired, for a thicker gravy, dissolve cornstarch in chicken stock. 
• Uncover, increase heat and remove bay leaves.  Add cornstarch mixture and stir until sauce is thickened.  Serve directly from pot or ladle into serving bowl.