What you'll be getting:

Chicken Stew

Per Serving

1/2 c broth (roasted chicken stock, rosemary, sage, tarragon, salt, pepper, nutritional yeast, garlic, onions)

 100 g veggies (celery, onions, carrots, green beans) 

100 g roasted potatoes and acorn squash 

5 oz chicken thighs

Equipment needed: 1 pot

Start heating your chicken in a pot large enough to hold all of your ingredients. I forgot to get a picture of the chicken in the pot, sorry about that, cook for 5 minutes and then add the veggies. 

After you add the veggies, cook for another 5 minutes. 

After 5 minutes, add the broth. Lower to a medium heat (I cooked on #6). Cover and set a timer for 15 minutes. 

When the timer has 5 minutes remaining, add the potatoes and squash.  

When the timer goes off, remove the lid from the pot and sprinkle the flour over the ingredients. Evenly distribute by stirring while you sprinkle the flour in, otherwise you will have clumps of flour in the stew. If you like soup, more than stew you can skip this step. 

Stir everything together for about 5 minutes or until the mixture begins to thicken. 

From start to finish this dinner takes 30 minutes. Enjoy. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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