CHICKEN STEW IN A BREAD BOWL
I got the idea for this recipe from a book called Cook Milk in any flavour you like. Mine is similar but with many modifications. I use store bought bread bowls, however I have noticed bread bowl recipes on this site. The other option is to serve it with dumplings
Provided by Chef at Heart
Categories Stew
Time 32m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 11
Steps:
- Place chicken in a large pot.
- Add water, bouillon, poultry seasoning and thyme.
- Simmer chicken for one and a half hours, or until done.
- Remove chicken, straining it into a large bowl.
- Return stock to large pot.
- Add carrots, potatoes, and celery.
- Simmer, covered for 20 minutes or until vegetables are tender.
- Meanwhile, remove chicken from the bones and cut into bite sized pieces.
- Combine milk and flour and gradually add to stew.
- Add peas and stir to stew comes back to a boil and thickens.
- Return chicken and heat through.
- Serve in bread bowls.
- ** either use skinned chicken pieces or skin after cooking and skim fat off after cooking broth.
- ** you can also use a store bought deli chicken (the skin is easily removed), removing meat and using the carcass to make the broth - you may have to add extra bouillon as per your taste.
Nutrition Facts : Calories 299.7, Fat 6.2, SaturatedFat 2.4, Cholesterol 89.1, Sodium 356.6, Carbohydrate 29, Fiber 3.6, Sugar 3.1, Protein 30.8
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