Friday, January 25, 2013

Rogue Dutch Oven Cookers Chicken Stew

It is very wet and cold in SO. Oregon right now. So cold I almost would not go out to cook, but I braved it and made a very good stew. It was worth going out. Unlike beef stew, that takes an hour or more to get the meat tender, this stew only takes about 30 minutes.

Get all your ingredients ready, then start your charcoals, and go for it.

1/3 cup all-purpose flour
½teaspoon salt
Dash black pepper, fresh ground
1-½ pound boneless skinless chicken breast, cut into 1-inch pieces
3 tablespoons butter
1 medium onion, large diced
3 celery ribs, large sliced 
2 medium potatoes, peeled and cut into 3/4 inch cubes
3 medium carrots, sliced ¼ inch thick
1 cup chicken broth
1 tablespoon ketchup
1 tablespoon cornstarch
½ teaspoon thyme, dried

Combine flour, salt and pepper in a shallow bowl; coat chicken. In a 10" dutch oven, with 10 to 12 charcoals under oven, melt butter; brown chicken on all sides. Add onions, and celery; cook for 3 to 4 minutes. Stir in potatoes and carrots. Combine broth,ketchup, cornstarch, and thyme and stir until smooth; stir into Dutch oven. Bring to a boil. reduce charcoals on the bottom 7, and place them on the lid. cover stew and add enough charcoals to add up to 13. Simmer for 20 to 25 minutes or until vegetables are tender. Serve with Dutch oven biscuits, you will find 3 or 4 recipes on this blog. Makes 4 good servings. 

1 comment:

  1. For those of you who are busy even when you are home, this oven will broil and bake, and will keep the food warm for you. The size is the same as the first model toaster oven. under counter oven