Stewed chicken recipe for the freezer
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This stewed chicken recipe is perfect for those looking to make a big batch to freeze and enjoy later. You’ll love how easy it is to make, and how versatile it is to use in a variety of recipes.
Ingredients:
-1 whole chicken, cut into 8 pieces
-1 onion, diced
-3 carrots, diced
-3 celery stalks, diced
-1 garlic cloves, minced
-1 teaspoon dried thyme
-1 bay leaf
-1 cup chicken stock
-1/2 cup white wine
-1/4 cup flour
-1 tablespoon olive oil
-Salt and pepper
Instructions:
1. Season the chicken pieces with salt and pepper. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken pieces and cook until browned on all sides.
2. Remove the chicken from the pot and set aside. Add the onion, carrots, celery and garlic to the pot. Cook until the vegetables are softened, about 5 minutes.
3. Stir in the thyme, bay leaf, chicken stock and white wine. Bring the mixture to a simmer.
4. Add the chicken back into the pot. Cover and cook until the chicken is cooked through, about 30 minutes.
5. Remove the bay leaf from the pot. Stir in the flour to thicken the sauce.
6. Serve over cooked rice or pasta, or use in another recipe such asChicken Pot Pie orChicken and Dumplings.
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