British Chicken Stew
A hearty and savory British-inspired chicken stew with a spicy kick, made creamy with a hint of richness.
Ingredients
- ●1 pound, cut into 1-inch pieces chicken breast
- ●2 tablespoons spicy sauce
- ●2 tablespoons all-purpose flour
- ●2 tablespoons butter
- ●1 medium, chopped onion
- ●2 cloves, minced garlic
- ●2 medium, peeled and cubed potatoes
- ●2 medium, peeled and sliced carrots
- ●2 cups chicken broth
- ●1 cup heavy cream
Instructions
- 1
Heat the butter in a large Dutch oven over medium-high heat.
- 2
Add the chicken and cook until browned on all sides, about 5-7 minutes.
- 3
Remove the chicken from the pot and set aside.
- 4
Add the onion and garlic to the pot and cook until softened, about 3-4 minutes.
- 5
Add the flour and stir to combine, cooking for 1 minute.
- 6
Slowly pour in the chicken broth, whisking continuously to avoid lumps.
- 7
Return the chicken to the pot and bring to a boil.
- 8
Reduce the heat to low and simmer, covered, for 20-25 minutes or until the chicken is cooked through.
- 9
Add the potatoes and carrots to the pot and continue to simmer for an additional 15-20 minutes or until the vegetables are tender.
- 10
Stir in the spicy sauce and heavy cream.
- 11
Season with salt and pepper to taste.
- 12
Serve hot, garnished with chopped fresh herbs if desired.