Bread Bowl Chicken Stew

by the Editors of Publications International, Ltd.

Browse the article Bread Bowl Chicken Stew

Bread Bowl Chicken Stew Photo
Bread Bowl Chicken Stew
Yield: Makes 4 servings
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Ingredients:
2
medium Yukon Gold potatoes, peeled and diced (about 11/2 cups)

1
cup diced carrots

3/4
teaspoon salt, divided

4
(5-inch) round sourdough or Italian bread loaves

Nonstick cooking spray

2
tablespoons margarine or butter

12
ounces boneless skinless chicken breasts, cut into bite-size pieces

2
tablespoons all-purpose flour

1/4
teaspoon black pepper

1/8
teaspoon dried thyme leaves

1/8
teaspoon paprika

1
cup chicken broth

1
cup frozen peas, thawed

1
large green onon, minced



Preparation:
1.
Preheat oven to 400°F. Place potatoes, carrots and 1/2 teaspoon salt in medium saucepan. Cover ingredients with water. Bring to a boil; cook about 15 minutes over medium heat or until vegetables are tender. Drain and set aside.

2.
Cut off top third of each bread loaf. Pull out soft insides; reserve for another use. Spray inside of loaves with cooking spray. Place bread on baking sheet. Bake 10 minutes; set aside.

3.
Melt butter in large saucepan over medium heat. Add chicken; brown 5 minutes, stirring occasionally. Add flour, remaining 1/4 teaspoon salt, pepper, thyme and paprika. Cook and stir 1 to 2 minutes. Gradually stir in chicken broth; cook and stir until mixture thickens. Stir in potato mixture. Add peas and green onion. Simmer 5 minutes. Spoon into hollowed bread "bowl."





This recipe appears in: Stews