Chicken Stew

Instructions:

1. Prep: Measure ingredients. Pat chicken dry and season with salt, pepper, and Italian seasoning.
2. Cook Chicken: Heat olive oil in a Dutch oven over medium-high heat. Sear chicken 3-4 minutes per side. Remove chicken and set aside.
3. Deglaze: Turn off heat, add wine, then heat to medium. Scrape bottom of pot. Reduce by half.
4. Cook Veggies: Add butter, then onions, carrots, and celery. Cook 5 minutes. Add garlic, hot sauce, Worcestershire sauce, and seasonings. Cook 1 minute.
5. Thicken: Add flour, stir, and cook 2 minutes until golden brown.
6. Add Liquids: Gradually add chicken broth, stirring continuously. Add heavy cream and chicken bouillon.
7. Simmer: Add chicken back to pot. Simmer gently for 45-60 minutes. Stir occasionally.
8. Add Potatoes: Remove chicken, let rest. Dice potatoes and add to soup. Simmer 20 minutes until tender.
9. Finish: Dice or shred chicken, discarding bones. Return chicken to soup. Optionally, add Gravy Master. Adjust seasoning to taste.

Notes:

• For darker color, add Gravy Master or Kitchen Bouquet.
• Enhance flavor with Worcestershire sauce, hot sauce, and mustard powder.
• Use Pinot Grigio, Chardonnay, or Sauvignon Blanc for wine.
• Add frozen peas, corn, or green beans 10-15 minutes before serving.
• For extra flavor, simmer with a Parmesan or Romano cheese rind.
• Serve with cheddar bay biscuits or buttermilk biscuits.

Storage:

• Refrigerate for up to 3 days or freeze for up to 3 months. Avoid overcooking potatoes if planning to freeze.

Enjoy your cozy Chicken Stew!