Friday, January 26, 2018

10 Minute Old-Fashioned Chicken Stew

I broke down and did it... I got a multicooker / electric pressure cooker.  Nope, not an Instant Pot.  I'm a die-hard Cooks Illustrated fan, so after reading their review of multicookers, I got a Fagor Lux LCD.  I've been cooking with one for about 5 weeks now, and just remembered I still had my kitchen blog.  Oh yeah!

Tonight's adventure was synthesizing an old-fashioned chicken stew from the various fancy fusion chicken stew recipes I found for Instant Pot.  I couldn't find anything that was quite what I wanted, so I made my own!  It probably took about 30 minutes from start to finish, with 10 minutes of that under pressure.  I chopped my veggies while the chicken was browning, so that cut down on the time.

Strata's 10 Minute Chicken Stew

Saute together, until chicken is browned on one or both sides; sprinkle flour on after first side of chicken is browned.
  • 2 TBSP olive oil
  • 1 - 1.5 pounds boneless chicken thighs, cut into roughly 1-inch cubes
  • 10 large leaves fresh sage
  • 1.5 tsp fresh thyme, or 1 tsp dried thyme
  • ¼ cup white flour

Pour in liquid below and stir well to deglaze pan:

  • 1 cup chicken broth
  • 1 cup water  

Add to cooker, diced into 1-inch cubes:

  • 2 medium parsnips
  • 1 large carrot
  • 3 small or 2 medium yukon gold potatoes
  • 1 stalk celery
  • 4 giant white mushrooms (2 - 3 inches across)

Sprinkle into cooker:

  • 1 TBSP freeze dried shallots (or use 1 finely diced fresh shallot in the saute step)
  • ½ tsp freeze dried minced garlic (or use 2 cloves finely diced in the saute step)
  • ½ tsp salt
  • ¼ tsp pepper

Seal and cook on HIGH for 10 minutes.  Allow to depressurize naturally. Enjoy!

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