The Best Chicken Stew

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Source Calamity Kate

Preparation Time10 to 15 minutes

Serves8 servings from a 9"x13" pan

AmountIngredientPreparation
4 carrots eeled and sliced into hearty 1" chunks
4 zucchinis eeled and sliced into hearty 1" chunks
1 large onion sliced into 1/2" slices
1 can (12 to 14.5 oz) corn
1 clove garlic diced
4 precooked chicken breasts sliced into 1 in chunks
2 cups chicken broth
1/2 teaspoon Herbs DE Provence or rosemary and oregano
1 teaspoon balsamic vinegar
1 cup Mozzarella or Parmesan cheese, optional
1 can or 1.5 cups cooked mushrooms, optional
1 can strained, artichoke hearts, optional
1 cup frozen broccoli, optional
1 cup frozen cauliflower, optional

1. This is a recipe that I make all of the time with different variations. Living alone for years has not taught me cooking portions. I still cook for a family of 4 with leftovers. So as I make too much, I freeze extra chicken or meat and always stock up on canned and frozen vegetables and fruits when they are on sale. Other things I always keep in stock are frozen or canned broth, canned Rome tomatoes pasta and pasta sauce (whether I make it and freeze it or just buy the stuff in the jar).



Anyways, I always have extra food around so if I am in a rush or money is tight during the week I always have easy and fast food to make. This is exactly how my chicken stew was made. Necessity is the mother of invention!

It is really easy and only take 1 pot, one 9' x 13' casserole dish and 1 cutting board. It only takes 1 1/2 hours to make and it can be made ahead (it has a better flavor when it is made ahead and left overnight so the flavors can meld). I serve this over rice or pasta but I think it would be really good over mashed potatoes.

2. In a medium-sized pan, boil your herbs and chicken broth. Pour the chicken broth and herbs into a 9' x13' casserole dish. In the same pan, cook the fresh vegetables and garlic together on medium-high until the onions are transparent, about 5 to 8 minutes.

3. Add the chicken, fresh vegetables, vinegar, canned vegetables, and frozen vegetables with 2 1/2 or 3 cups tomato (pasta) sauce to the chicken broth in the 9' x13' casserole dish. Stir well and bake at 400˚F for 45 to 50 minutes. Top with cheese (optional) and bake for 10 minutes more.

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