Who doesn't love a hearty AND healthy dinner recipe?
This Chicken Stew with Puff Pastry Croutons has all the flavour - without all the work.
This has to be the best dish to serve during your Post Holiday Boost Dinner, and believe it or not, this recipe will take you under an hour to make - and still taste like it's been stewing on the stove for hours!
✨Recipe✨
Ingredients
2 tbsp. butter
2 large carrots, peeled and sliced into coins
1 stalk celery chopped
1 Cup chopped leek
Salt to taste
Freshly ground black pepper to taste
1 tbsp. all-purpose flour
1 1/2 lb. boneless skinless chicken breasts
3 sprigs fresh thyme
1 bay leaf
3 sprigs fresh rosemary
3/4 lb. mini potatoes, quartered
1 carton chicken broth
Freshly chopped Italian parsley, for garnish
1 Sheet puff pastry
1 egg
How-To
Stew:
Melt butter In a large pot over medium heat. Add chopped carrots, celery, leeks, and season with salt and pepper. Cook, stirring often, until vegetables are tender (about 5 minutes).
Add flour and stir until vegetables are coated.
Add chicken (raw), thyme, bay leaf, potatoes, and broth. Season with salt and pepper. Bring to a simmer, cook until the chicken is no longer pink and potatoes are tender (about 15 minutes).
Remove from heat and transfer chicken to a large or medium bowl. Using two forks, shred chicken into desired sized pieces and return to pot.
Remove bay leaf, and garnish with fresh parsley & puff pastry crouton before serving.
Crouton:
Pre-heat oven to 400F. Unroll pastry sheet on a cutting board (if from frozen, set the puff pastry on the counter to thaw for thirty minutes prior to unrolling). Using small cookie cutters of choice, stamp out your shapes.
Line cookie tray with parchment paper. Arrange shapes on tray, and give a light egg wash before placing in the oven.
Bake for 15 minutes or until they have puffed up and have turned a golden brown color. Definitely give this one a try - you won't be disappointed!!
Let us know in the comments below if you give this one a try!
