Maine Chicken Stew
This is a great meal for cold days!
2 Tbsp. oil
5 celery stalks, chopped
2 onions, chopped
1 lb. carrots, chopped
1 lb. red potatoes, quartered
3 whole chicken breasts, bone-in
2 garlic cloves, minced
2 tsp. thyme
1 tsp. rosemary
2 tsp. sage
1 Tbsp. each salt and pepper
7 cups chicken broth
4 Tbsp. melted butter
3 Tbsp. flour
1 cup orzo or small pasta
Heat oil in a stockpot and add onions, garlic, celery and carrots and toss to coat. Cook for 5 minutes on medium heat.
Add chicken, thyme, sage, rosemary, salt and pepper and stir to cover all ingredients. Add chicken broth and bring to a boil.
Reduce heat to a simmer, cover for 1 ½ hours.
Remove chicken and remove meat from the bone.
Add meat and potatoes back into the broth, cook for 20 minutes.
Add the orzo/pasta.
Combine melted butter and flour to make a roux. Add the roux to the stew and stir until combined and a little thickened.
Heat another 10-15 minutes, season and serve.
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