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.