Chicken Stew

Chicken Stew

The pieces should all be cut into 1" or less to feed the most people.
Serves 6:

4 Chicken breasts - diced into small cubes. 
4 Carrots - sliced 
2 Onions - cut in half and sliced
2 stalks of celery (optional)
3/4 cup of sour crème or crème fresh.
1/4 stick of butter
2-3 chicken bouillon cubes or 1 TBSP chicken stock paste
1 beef bouillon cube or 1 tsp beef stock paste
2 1/2 cups of water
1 TSP of cornstarch
2-3 cloves of garlic (if powdered use 1 TBSP)

Dice chicken breast into small pieces and cook slowly until done.
In a separate pan cook the vegetables until tender.
Mix the vegetables in with chicken and add the other ingredient except the cornstarch. Let it simmer for 30 minutes on a very low flame. Stir occasionally. Only add cornstarch if you want to thicken up the sauce.

If put over rice, it becomes a filling meal.

Comment from Kate
Thanks for sharing your stew recipe Cyndy.

These sorts of stew recipes are so versatile as you suggest. You can either eat them on their own or with rice or even some other vegetables.

It will keep well too for a few days or you can freeze some for another time.

I make lots of stews especially in the colder month’s mainly thick vegetable stew which also includes baked beans and lovely suet dumplings, which is my mother’s recipe. it is so delicious I even used to sell it in our café we ran  a few years ago. It was a big seller and many of my customers used to try and get the recipe from me.

I hope you come by again with more of your frugal recipes, sharing recipes I think is so much better than following ones in cook books. After all they are made by real people with everyday produce.

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