(Yields 6 servings)

Ingredients:

4 cups cooked, cubed chicken breast meat
1 cup onion, chopped
2/3 cup mushrooms, sliced
1 1/2 cups carrots, chopped
6 cups chicken stock
1 tsp dried sage
1 tsp dried basil
1 tsp garlic salt
1 (10 ounce) package frozen mixed vegetables, thawed
3 cups cooked red potatoes, diced
1/2 cup celery, chopped
1/8 cup all-purpose flour
Handful of fresh parsley, chopped

Instructions:

In a frying pan, saute chopped onion until soft and translucent.

In a large saucepan combine chicken, mushrooms, sauteed onion, carrots and chicken stock. Over medium heat, simmer for about 10 minutes or until the carrots are cooked.

Add the herbs, garlic salt and mixed vegetables, potatoes and celery and cook for a further few minutes until heated through. Stir in the flour and heat for a minute until sauce begins to thicken. Sprinkle with fresh parsley and serve immediately.

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Tags: chicken mushroom stew recipe, St. Patrick's Day stew, St. Patrick's Day stew recipe

This article was published on Tuesday 9 March 2010 à 10:14 am and is filed under Chicken. You can follow the comments through this feed RSS 2.0. You can leave a comment, ou can trackback from your site.