Earlier I had inventoried the big freezer and pulled out a bag of Turkey Broth & a package of Chicken thighs. I decided I was gonna cook tonight.
Well it was my vision and I did the chopping . Considering its the first time since August that I have been able to get in my kitchen, I am happy with that as a start.
My Vision was a chicken Stew with fresh egg noodles in it. We had Potatoes instead of noodles and it was perfect. So comfort foody. Dumplings would also be perfect with this. I like the Bisquik dumplings with a bit of Sage added.
6 boneless skinless chicken thighs
6 cups chicken Broth (we used home-made Turkey stock that was in the freezer.
3 Stalks Celery
8-10 baby Red Potatoes (halved)
1 small or 1/2 large bag of frozen Peas
Feel free to throw in other veggies that you like Turnips, parsnips, squash & or kale would be great too.
Toasted onion powder (Penzy's)
Salt /Fresh ground pepper
Heat Olive Oil & Butter in a large heavy pan.
Season Chicken with onion /garlic Powder, sage & salt & pepper.
Cook Chicken until Brown on all sides. Remove Chicken to a plate.
Put Onions, celery & carrots in to cook for several minutes until they are softening. (Mushrooms would be good added at this point.)
Add the Broth & chicken and let cook on Med Low for 30 minutes .
Add Potatoes and cook till tender. Add Peas and cook for a few minutes. If you want the broth to be thicker , you can add some Flour & Butter(that has been mushed together)
Serve with well buttered rolls.