Home-style Chicken Stew
1 sweet onion (yellow onion), diced
2 T. butter
2 T. olive oil
3 stalks celery, sliced
½ cup baby carrots
1 clove garlic, chopped
1 sweet potato, diced
2 whole (bone in) chicken breasts
¼ cup vermouth (fortified wine) use any white wine you have or apple cider, etc…
2 cans chicken broth, sodium free, retain at least 2 T. to combine with cornstarch
Dried jerk seasoning
Salt and Pepper
2 T. cornstarch (combine with reserved chicken broth)
Dry chicken with paper towel and sprinkle with jerk seasoning on all sides, Rub in as in a dry rub. Allow chicken to sit while you prep onions and get ready to brown chicken. Melt butter in larger skillet. (Use skillet that has a fitted lid for later.) Add oil and heat to medium to medium high and add diced onion. Caramelize about 15 minutes. Add chicken breasts, skin side down about two minutes to brown and get color, turn and repeat other side. Remove chicken to a plate.
Deglaze pan with wine/cider/juice. Add garlic, carrots, celery and potatoes. Stir to combine with the onion wine mixture and allow to cook covered with lid a few minutes. Stir in chicken broth, S & P as desired. Top with chicken breasts and cover. Cook over low or simmer heat approx 30 to 45 minutes or until veggies are tender and chicken is just cooked through. Remove chicken to a plate. Add cornstarch/broth slurry to thicken broth/veggie mixture and increase heat a few minutes to thicken sauce. Meanwhile, shred or dice chicken, removing bone and skin. Return meat to the pan and stir.
Serve with crusty bread for an all in one meal. (i.e. veggie, protein, a little starch and fat.)
Makes approx. 4 servings.
Original recipe by Stacia Brethen
