Thursday, December 5, 2013

WHITE CHICKEN STEW


Sitting by a cozy fire with a bowl of hot comfort food  ..
now that brings a thankful moment.


Early morning temperature was -22 F  ... then came the sunshine ..
 by noon it had risen to -1 F.
Now the sun is dipping, and so are the numbers.



WHITE CHICKEN STEW

2 Tbsp. olive oil
1 cup chopped onions
1 cup diced carrots
2 garlic cloves, minced
3 cups cooked chicken, coarsely chopped
3 - 4 cups chicken broth
1 can (4.5 oz) chopped green chiles
½ tsp. ground cumin
¼ tsp. dried oregano 
1/8 tsp. cayenne pepper
½ tsp. salt

In a heavy 4-quart saucepan or Dutch oven, heat oil over low heat.
Add onion, carrots and garlic; cook, stirring frequently until tender.
Add chicken, broth, green chiles, and spices.  Heat to boiling;
reduce heat to low.  Cover and simmer for 20 minutes.

½ cup milk
3 tbsp. flour
1 can ( 540 ml ) navy beans, or great northern beans,
drained and rinsed. (about 2 cups)
5 slices bacon, crisply cooked and crumbled
1 cup shredded Monterey Jack cheese

Whisk milk and flour until smooth; gradually add to chicken mixture
stirring constantly over medium heat until thickened.
Mash one cup beans; add mash, whole beans, bacon and cheese
 to mixture. Cook and stir until hot.
Garnish with  bacon bits, shredded cheese and parsley if desired.
Yield: 6 servings





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