Oh man, this is good stuff! It really hits the spot on a beautiful Autumn day.
Autumn Chicken Stew
1 1/2 - 2 lbs.boneless, skinless chicken thighs
1 1/2 lbs. carrots, peeled and medium diced
1 onion, chopped
2 cups button mushrooms
1 or 2 Yukon gold potatoes, diced
1/2 teaspoon garlic powder
1 1/2 teaspoons thyme
1/4 teaspoon cayenne (or to taste)
1 Tablespoon tomato paste
2-3 Tablespoons Better than Bouillon Beef flavored
1 teaspoon salt
1/2 teaspoon pepper
3 cups chicken stock
3 Tablespoons melted butter
2 Tablespoons flour
Cut up all the veggies. Spread the thighs on a cutting board, or the Styrofoam they come on. Generously spread salt, pepper, and onion powder over one side and rub it in, then turn them over and do the other side. Set aside to let absorb the flavors.
In a large bowl, mix tomato paste, spices, chicken stock, flour, and melted butter.
Put the carrots, mushrooms, potatoes, and onions in a large crock pot or enameled cast iron pan. (Because I double it, I use the cast iron pan and bake it in the oven. It doesn't fit in the crock pot doubled.)
Mix vegetables together. Put the chicken pieces over the vegetables. Pour the chicken stock mixture over all. Put the lid on. Cook in a crockpot on high for about 4 hours. If cooking in a Le Cruset pan, bake at 325 for 2-3 hours.
I usually double this recipe as it's a great one to share.
(The picture above is after I took out about half to share. It fills the pan.)
2 cups button mushrooms
1 or 2 Yukon gold potatoes, diced
1/2 teaspoon garlic powder
1 1/2 teaspoons thyme
1/4 teaspoon cayenne (or to taste)
1 Tablespoon tomato paste
2-3 Tablespoons Better than Bouillon Beef flavored
1 teaspoon salt
1/2 teaspoon pepper
3 cups chicken stock
3 Tablespoons melted butter
2 Tablespoons flour
Cut up all the veggies. Spread the thighs on a cutting board, or the Styrofoam they come on. Generously spread salt, pepper, and onion powder over one side and rub it in, then turn them over and do the other side. Set aside to let absorb the flavors.
In a large bowl, mix tomato paste, spices, chicken stock, flour, and melted butter.
Put the carrots, mushrooms, potatoes, and onions in a large crock pot or enameled cast iron pan. (Because I double it, I use the cast iron pan and bake it in the oven. It doesn't fit in the crock pot doubled.)
Mix vegetables together. Put the chicken pieces over the vegetables. Pour the chicken stock mixture over all. Put the lid on. Cook in a crockpot on high for about 4 hours. If cooking in a Le Cruset pan, bake at 325 for 2-3 hours.
I usually double this recipe as it's a great one to share.
(The picture above is after I took out about half to share. It fills the pan.)
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