Winter is giving us its last hurrah this week, with temperatures dropping down to a chilly 1 degree in the mornings. So it's still time to squeeze in a few more hearty stews before it gets too hot.
Ingredients:
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| Image stolen from littlebroken.com |
- 700g chicken (dark meat), cut into bite-size pieces
- 1 tbsp canola oil
- 3 medium carrots, sliced diagonally thick
- 1 medium sweet onion, cut into 12 wedges
- 6 garlic cloves, chopped
- 1L chicken stock, divided
- 2 tbsp all-purpose flour
- 1 dried bay leaf
- 350g baby white potatoes, quartered
- ¼ cup fresh chopped parsley
- ¼ cup risoni pasta
- salt and freshly ground black pepper
Putting it all together:
Season the chicken with salt and pepper, to taste.
Heat oil in a dutch oven over high heat. Add chicken and cook, stirring occasionally, until brown on all sides, about 6 minutes total. Transfer to a plate.
Add carrots and onion to the dutch oven and cook, stirring often, until onions begin to soften, about 4-5 minutes. Add garlic and cook for about 30 seconds, stirring nonstop. Add ½ cup chicken stock while stirring and scraping to loosen browned bits from the bottom of the dutch oven.
In a small bowl, whisk together flour and ½ cup broth; add to the dutch oven. Stir in chicken and remaining 4 cups of chicken broth. Add bay leaf and season with salt and pepper, to taste. Bring to a boil, reduce heat to medium-low and simmer 25 minutes, partially covered.
Add potatoes and pasta and cook uncovered until both are tender, about 18-20 minutes. The liquid will slightly reduce even further.
Stir in parsley and discard bay leaf before serving.
Stir in parsley and discard bay leaf before serving.