Several weeks ago, my husband asked me whether I could make chicken stew. Everyone makes beef stew, it seems, but what about changing the recipe and using chicken? It was a great idea, so I jumped on it and came up with this dish. Readers of this blog know I am a big fan of beef stew, so I used the basic technique to come up with this.
Chicken stew
You'll need:
1 pound of chicken, cut in 1-inch pieces
2 teaspoons cooking oil
3 potatoes, diced
2 cups carrots, diced
1/2 cup white wine
1/2 cup barbecue sauce
2 cups water
2 cups corn (frozen or canned)
2 cups diced tomatoes, with chipotle peppers
Salt and pepper
Chopped parsley to garish
In a medium skillet, brown the chicken in oil.
Put the diced potatoes and carrots in a 6-quart slow cooker.
Add the browned chicken and diced tomatoes.
Deglaze the skillet with white wine, then add to the cooker. Add barbecue sauce, water and corn. Stir well to combine and cook on low for about 8 hours.
Garnish the bowls with chopped parsley. Yield is about 10 cups.
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