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