Dan here today. One thing I’ve learned in my years of home cookery is that some recipes are essentially foolproof. You can add, subtract, or substitute ingredients at will. Chicken stew is one of them. When I made my most recent batch, I started with this recipe and made a few tweaks, but I’ve done a couple of other variations on the same theme before. I think I’ve even posted about one or two of them.
Basically, I start with a white meat, some kind of orange vegetable, and a grain. I’ve discovered that as far as seasonings go, it’s best to listen to Simon and Garfunkel and use garlic, sage, rosemary, and thyme in the broth. Yes, I know they actually sing about parsley, but I like to think that they changed the lyrics to hide the fact that they were singing about a stew recipe and keep the record label happy. (According to Wikipedia, those lyrics actually date to a 19th century version of the song. Now I’m convinced they were singing about stew. But I’m getting sidetracked). Anyway, I throw all of that stuff in a slow cooker (or a pot on low heat), and let it cook until everything is tender. It’s perfect for a cold fall day (if we ever had any of those anymore). Here’s the recipe for this most recent iteration, although you could probably change the proportions dramatically and still wind up with something tasty. That’s the beauty of stew.
1 Tbsp olive oil
1 onion, chopped
4 stalks celery chopped
1 lb carrots, sliced
4 cups chicken broth
2 lbs boneless skinless chicken breasts, raw, cut into cubes
3 or 4 cloves of garlic, minced
2 tsp sage
2 tsp rosemary
2 tsp thyme
1 cup of brown rice, uncooked
Salt (if you think it needs it; I usually just rely on all the sodium in the chicken broth)
1. Heat the olive oil over medium heat and cook the onions until translucent
2. Throw all of the ingredients into the slow cooker and stir to combine.
3. Cook on low for 6 hours. (Alternatively, you could simmer on the stove until the chicken is done and the rice is tender).