Rosemary Chicken Crockpot Stew

                                                                                                    Week 3 (Save $3)

 

This quick and hearty easy comfort stew is full of big chunks of vegetables and chicken. There is nothing like the aroma of a stew simmering on a cold winter's day.  Serve it up with fresh biscuits or crusty bread.

 Serves 4 to 6   (Use a slow cooker size 5 to 6 qt.)          

                                                         

Ingredients: 

1 whole chicken 3lbs or 5 kg cut into pieces     

Olive oil

1/4 cup of all purpose flower

1/2 teaspoon  black pepper

1 teaspoon salt

1 teaspoon paprika

 

2 stalks of celery, sliced ½ inch thick

1 onion, thinly slices

2 large potatoes, peeled and cut into 1 inch thick

4 large carrots, peeled and slice to 1 inch thick

 

1 tsp rosemary

2-3 cups chicken stock (keep 1/2 cup aside)

1 cup frozen peas (optional)
 

In a bowl mix flour, black pepper, salt and paprika.  Coat the chicken pieces in the flour mixture.

In large non stick skillet heat up olive oil. Over medium high heat, add coated chicken pieces and brown for 8 to 10 minutes and set aside.  Do not over crowd the chicken, cook in a few batches.

 

Pour 1/2 cup of broth into pan and scrap off all brown bits from bottom of pan.

In crockpot, mix the veggies with dried rosemary (rub the rosemary to bring out the flavor before mixing with the veggies).  Place the chicken pieces on top of the veggies. Add the remaining broth.  Cover and cook LOW for 8-10 hours or HIGH for 4 to 6 hours. Or until veggies are tender and stew is bubbling (skim off any of the fat floating). Optional: Gently toss peas into the stew . 

 

 

 

 

Serve wth fresh bread or biscuits.  Make it this weekend!

 

Enjoy!