Friday, November 30, 2012

Chicken and Carrot Stew

If you prefer not to have the stew version of this meal, you can follow the recipe to the point of deglazing the pan with wine and then return the chicken to the pan with a lid on and fully cook the chicken. 

2C. Carrots, sliced ½ “ rounds
1 Lg. Onion, diced
1 ½ Pd. Chicken, cubed
4 Tbsp. Flour
1 tsp. Thyme
1 Tbsp. Dijon mustard
1 tsp. Paprika
2 Tbsp. Olive Oil
1 C. White Wine
2 C. Chicken Broth
½ C. Heavy Cream
¼ C. Fresh Parsley, minced
1 ½ C. Bowtie pasta

In a large Ziploc bag, combine flour, thyme, paprika, salt and pepper. Add chicken and shake well to coat. Heat 1 Tbsp oil a in large skillet over med-low heat. Cook onions, stirring frequently until softened. Remove from skillet. Increase heat to med-high. Add chicken in a single layer, cook until browned. Flip chicken and brown on the other side. Chicken will not be cooked through. Remove chicken from the skillet. Add wine to deglaze the bottom of the skillet, bringing to a boil and scrapping the browned bits from the bottom. Lower the heat and simmer until reduced by a third. Add the chicken broth and carrots. Return the onions and chicken to the skillet. Cover with a lid and cook on low until the carrots are tender and the chicken is cooked through. Stir in the mustard and cream until mixed. Add pasta, making sure it is submerged in the liquid. Cover and cook on low until pasta is cooked ., stirring occasionally until pasta is al dente. Remove from heat, keeping the skillet covered for 5 – 10 minutes.

Below is a picture of just cooking the chicken in wine.