Our thoughts and prayers are with all of our East Coast friends and family and everyone there too. We are thinking of you and this bowl of soup is just right for cold and wet. Take care!
I think I have been too busy at work, my volunteer job and kitchen creativity. I’m tired. I have been so busy I haven’t even written some of these wild concoctions up for you. I have become determined to make easier and healthier meals for a while. When cooking becomes a chore, I need to reevaluate what I am doing. So, I made this simple Chicken Stew. It was good and easy. The recipe serves 2, but of course it can be multiplied.
- 1 boneless, skinless chicken breast
- 1 medium Yukon gold potato, diced 3/4”
- ½ medium yellow onion, diced
- 1 stalk of celery, diced
- 1 medium carrot, diced
- ½ red bell pepper, diced
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup frozen green peas
- 1 teaspoon cornstarch
- Water or chicken broth for simmering the chicken and adding to the stew
Simmer the chicken breast in a large open pan with the bay leaf, the oregano, salt and pepper. Meanwhile, dice and cook the potato in a separate small saucepan until tender. Add the bell pepper, celery, carrot and onion to the chicken. Cook all these together for about 10 minutes.
Remove the chicken breast and cut it up when tender, returning it to the stew. Add the potato without draining too much water off. Add more water or chicken broth if needed and adjust for seasoning. Add the frozen peas last and let this simmer to warm until the peas are tender.
Mix 1 teaspoon cornstarch with enough water to thin and add to the stew. Simmer until ready to serve. The stew is not thick. You can make your’s thicker with more cornstarch.
I served this with a large spinach salad with balsamic vinegar. It was an-easy-to-prepare meal that was warm and good. Just what the Doctor ordered. Well, not my doctor, he wants me to eat lettuce and mashed cauliflower. In any event, it made me feel better. I need to rest up because the busiest cooking time of the year is upon us.
Don’t forget to submit your cookie recipes to the Holiday Cookie Exchange.