This is a wonderful, hearty stew.
Ingredients:
1 tablespoon olive oil
1 medium onion, chopped
3 medium carrots, chopped
2 large ribs celery, chopped
4 cups low-sodium chicken broth
1¼ pounds boneless, skinless, antibiotic-free chicken breasts (about 2 large)
8 ounces Yukon Gold potatoes (about 2 medium), peeled and cut into ½-inch cubes
4 tablespoons unsalted butter, softened
¼ cup all-purpose flour
2 egg yolks
½ cup half-and-half
⅔ cup fresh or frozen peas
1 teaspoon salt
½ teaspoon ground black pepper
Directions:
1. Warm the oil in a large soup pot over medium heat. Add the onion, carrots, and celery. Cook until the vegetables are tender, about 6 minutes. Add the broth, chicken, and potatoes; cover; and bring to a gentle simmer over high heat. Uncover, reduce the heat to low, and poach at a bare simmer until the chicken is no longer pink in the center (160ºF internal temperature), about 15 minutes.
2. Remove the chicken to a cutting board to cool.
3. Meanwhile, in a small heatproof bowl, use a fork to stir together the butter and flour into a smooth paste. Gradually stir the paste, a few bits at a time, into the stew and simmer over low heat until the stew thickens, 3 to 4 minutes.
4. In the same bowl, whisk together the egg yolks and half-and-half. Whisk ¼ cup of the hot stew into the eggs; then whisk the egg mixture back into the stew. Cook over low heat for 1 minute.
5. Cut the chicken into bite-size cubes and stir them into the stew along with the peas, salt, and pepper. Heat through; serve.
Tip: For more flavor, stir in ½ teaspoon of dried thyme along with the broth. You can also add a tablespoon of chopped fresh parsley just before serving. The stew can be made up to 3 days ahead of time and refrigerated in an airtight container. Reheat it in the microwave or a saucepan just before serving.
Recipe Source - Panera Bread
Makes 6 servings
WW Freestyle Points - 6
Ingredients:
1 tablespoon olive oil
1 medium onion, chopped
3 medium carrots, chopped
2 large ribs celery, chopped
4 cups low-sodium chicken broth
1¼ pounds boneless, skinless, antibiotic-free chicken breasts (about 2 large)
8 ounces Yukon Gold potatoes (about 2 medium), peeled and cut into ½-inch cubes
4 tablespoons unsalted butter, softened
¼ cup all-purpose flour
2 egg yolks
½ cup half-and-half
⅔ cup fresh or frozen peas
1 teaspoon salt
½ teaspoon ground black pepper
Directions:
1. Warm the oil in a large soup pot over medium heat. Add the onion, carrots, and celery. Cook until the vegetables are tender, about 6 minutes. Add the broth, chicken, and potatoes; cover; and bring to a gentle simmer over high heat. Uncover, reduce the heat to low, and poach at a bare simmer until the chicken is no longer pink in the center (160ºF internal temperature), about 15 minutes.
2. Remove the chicken to a cutting board to cool.
3. Meanwhile, in a small heatproof bowl, use a fork to stir together the butter and flour into a smooth paste. Gradually stir the paste, a few bits at a time, into the stew and simmer over low heat until the stew thickens, 3 to 4 minutes.
4. In the same bowl, whisk together the egg yolks and half-and-half. Whisk ¼ cup of the hot stew into the eggs; then whisk the egg mixture back into the stew. Cook over low heat for 1 minute.
5. Cut the chicken into bite-size cubes and stir them into the stew along with the peas, salt, and pepper. Heat through; serve.
Tip: For more flavor, stir in ½ teaspoon of dried thyme along with the broth. You can also add a tablespoon of chopped fresh parsley just before serving. The stew can be made up to 3 days ahead of time and refrigerated in an airtight container. Reheat it in the microwave or a saucepan just before serving.
Recipe Source - Panera Bread
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