Good Ol’ Chicken Stew (4)

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Love stews served with mashed potatoes to soak up the juices. Browning the onions and searing the meat makes all the difference to the end product by providing a depth of flavor to the sauce. I mashed half of the cannellini beans to thicken the gravy. Perfect autumn dish.

2 tbsp. olive oil seasoned with salt and freshly ground black pepper

2 medium onions – finely chopped

2 chicken breasts – cut into bite sized pieces

2 cups of chicken broth

8 oz. carrots – cut into 1 inch chunks

8 oz. baby bella mushrooms – sliced

1 x 15 oz can of canellini beans – crush half of them with a potato masher

Heat 1 tbsp. of the seasoned oil in a Dutch oven and when sizzling add the onions and let soften and brown. Then remove them to a plate.

Add the second tbsp. of oil to the Dutch oven and when sizzling add the chicken pieces and sear on all sides.

Place onion back with the chicken and add the rest of the ingredients. Bring to the boil, then simmer for an hour.

 

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