Homey Chicken Stew

This is from the internet:

http://www.hallmarkchannel.com/home-and-family/recipes/homey-chicken-stew

It looks delicious and I can't wait to try it!

Ingredients
•3 lbs boneless skinless chicken thighs, trimmed
•salt
•pepper
•1/4 cup vegetable oil
•2 onions, minced
•6 garlic cloves, minced
•1 tablespoon tomato paste
•2 teaspoons minced fresh thyme ( or 1/2 t. dried)
•1/3 cup all-purpose flour
•1/2 cup dry white wine
•4 cups low sodium chicken broth, plus extra as needed
•12 ounces red potatoes, scrubbed and cut into 1/2-inch pieces ( 2-3 medium potatoes)
•4 carrots, peeled and sliced 1/4 inch thick
•2 bay leaves
•1 cup frozen peas
•1/4 cup minced fresh parsley

Directions for Chicken

1) Dry chicken with paper towels and season with salt and pepper.

2) Heat 1 tablespoon oil in a large skillet over med-high heat until just smoking.

3) Brown half the chicken lightly on both sides, 5-8 minutes; transfer to a bowl.

4) Repeat with 1 tablespoon more oil and remaining chicken; transfer to bowl.
Heat 1 tablespoon more oil over med-high heat until shimmering.

5) Add onions, garlic, tomato paste, and thyme; cook until onions are softened and lightly browned, 8-10 minutes.

6) Stir in flour and cook 1 minute.

7)Slowly whisk in wine, scraping up any browned bits.

8) Whisk in 1cup broth, smoothing out any lumps; transfer to slow cooker.

Directions for Stew

1) Microwave potatoes and carrots with remaining tablespoon oil in covered bowl, stirring occasionally, until vegetables are nearly tender, about 5 minutes; transfer to slow cooker.

2) Stir remaining 3 cups broth and bay leaves into slow cooker.

3) Nestle browned chicken with any accumulated juice into slow cooker.

4) Cover and cook until chicken is tender, 4-6 hours on LOW.

5) Transfer chicken to cutting board; let cool slightly; shred into bite-sized pieces.

6) Let stew settle for 5 minutes, then remove fat from surface using a large spoon.

7) Discard bay leaves.

8) Stir shredded chicken and peas into stew and let sit until heated through, about 5 minutes.

9) Adjust stew consistency with additional hot broth as needed.

10) Stir in parsley, season with salt and pepper to taste; serve.

Love Lianna xo

Creamy Potato Soup

Here is another one for you sisters, one of my favorites!! It is sooo delicious!

Chicken Tortilla Soup


1 tsp olive oil
2 each zucchini, cubed
2 avocados, sliced
1 each rotisserie chicken, meat pulled off and shredded (you can also cook your own chicken like I did)
1 1/2 tsp cumin
1/2 tsp cayenne pepper (I omitted this, too spicy...lol)
1 bunch fresh cilantro, chopped
1 cup fresh or frozen corn
6 cups chicken broth
1 can crushed tomatoes, 29 oz.
tortilla chips
Monterey Jack cheese, shredded
2 fresh limes
sour cream

Heat oil in a stockpot. Add zucchini and sauté for 2 minutes. Add crushed tomatoes, chicken broth, cumin, corn, cayenne and shredded chicken. Heat to a boil.

Take a handful of tortillas and place in a soup bowl. Ladle hot soup over tortillas. Add a generous squeeze of lime to soup. Top with avocado slices, cheese, cilantro and a dollop of sour cream.

Enjoy!!!! Love you guys so much!

Lianna

Hello Sisters!! Love you guys so much! I want you to try and fix the blog and let it be cute like our other one was. I am going to add my delicious Potato Brocoli Cream Soup to get us started!

4-6 Medium Potatoes
1 package of steamable broccoli
2 giant sized chicken bullion cubes
1/3-1/2 C of chopped Celery
1/3-1/2 C of chopped Onion
3 3/4 C of water


Put this all in a large pot and get it boiling! Next make a roux:

5 TBL of flour
5 TBL of butter whisk this together over a med heat for a minute or two
add 2 C of milk and get the white sauce formed add some seasonings to taste like onion powder, garlic powder, salt and pepper

Add the white sauce to the boiling vegetables and mix completely. Sprinkle some dried parsley into it for color! You can take a potato masher to the potatoes and broccoli if you want to, I always do Serve with shredded cheese and real bacon bits!!! Enjoy!!! With love, Lianna