Pulled Chicken Stew

Servings: 4-6

Get the Pan!

The slim cuts of chicken tenders allow for more browning surface and a richer tasting stew for this one-pot meal.




2 tablespoons olive oil
1pound. chicken tenders, trimmed
 Salt & pepper
1 tablespoon olive oil
1½ cups sliced onions
2 cloves garlic, finely chopped
1½ cups diced carrots
2 ribs celery, diced
½ cup diced red bell pepper
1 cup uncooked green peas
3½ tablespoons flour
½ teaspoons each: rosemary, sage, thyme
1 bay leaf
1 pound mini red potatoes, halved
4 cups chicken broth
 Chopped fresh parsley


Chicken Stew
[Click for larger image] 


Generously season chicken with salt & pepper. In a 4.5 quart Dutch oven coated with Teflon™ nonstick, heat the oil. Lightly brown chicken in batches (don’t crowd); remove; set aside. Add veggies cooking 4 minutes. Add flour, herbs; stir well. Add potatoes, broth, browned chicken. Cover; bring to a boil. Uncover. Lower heat and cook 15 minutes. Discard bay leaf. Remove chicken; shred it; return to pot; season all to taste. Garnish with parsley and serve.