Author: Frank Ernhart
Most advisors on health matters say you should stay away from red meat and stick to chicken or fish. Others say it is OK to eat red meat but only once a week. If you like beef, and I think that except for vegetarians most people deep down do, this is a good way to have it. If you have sworn off, as I have, then substitute a similar amount of chicken leg meat, or pork (if you think it’s really that pork really is the other white meat. I like to do this recipe in two stages. First you sweat the onions to get the flavors started, then season and brown the chicken, to get the flavors the browning creates.
I use a cast iron chicken fryer for this step. Once you have browned the chicken add water or stock to the skillet making sure you scrape off all the brown bits on the bottom so they get in the crock-pot. Once you have done this you just dump it in the crock-pot along with all the other ingredients and set the timer
1 1/2 pounds skinless, boneless chicken thigh meat, cut into bite size pieces
1 stalk celery, cut in 2 inch pieces
1 medium onion, chopped
2 medium carrots, cut in pieces
1 teaspoon thyme
1/2 teaspoon salt
1/8 teaspoon pepper
1 chicken bouillon cube
1/2 cp all purpose flour
3 tablespoons olive oil
2 cups stock or water
1 – Saute the onions in 1 1/2 tbsp olive oil.
2 – Combine the dry spices with flour and dredge the chicken pieces in it.
3 – Add to the skillet with the onions and saute for about 5 minutes.
4 – Add the rest of the vegetables and cook 5 minutes more.
5 – Deglaze the skillet with the water or stock.
6 – Add all to the crock pot and cook 3 to 4 hours on high.
This stew is great served over cooked log grain brown rice!
About the Author
Frank Ernhart, retired engineer, home chef, auctioneer, internet marketer See my website for over 1,600 free recipes