Bread Bowl Chicken Stew the Editors of Publications International, Ltd.
Bread Bowl Chicken Stew
Makes 4 servings
|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||cup chicken broth|
|1||cup frozen peas, thawed|
|1||large green onon, minced|
- 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.
- 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.
- 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."
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