Dutch Oven Chicken Stew – An easy chicken stew made in the Dutch oven – perfect for camping!
- 3 tablespoons butter
- 2 medium onions, chopped
- 2 celery ribs, chopped
- 2 carrots, diced
- 2 garlic cloves, minced or put through a garlic press
- 2–1/2 tablespoons all-purpose flour
- 3 large red-skin potatoes, peeled and chopped
- 4 cups chicken stock or canned chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 bay leaf
- 1 10-ounce package frozen corn kernels, thawed
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 1 pound boneless, skinless chicken thighs, cut into bite-size piece
- 1 cup half-and-half or whole milk
- sweet paprika
- In a dutch oven, melt the butter over medium heat. Sauté the onions, celery, carrots and garlic until softened and onion is transparent, about 5 minutes. Sprinkle in the flour and cook, stirring constantly, until flour is incorporated and there are no lumps.
- Add the potatoes, chicken stock, salt, white pepper and bay leaf, and bring to a boil. Reduce heat to medium-low, cover and cook, stirring occasionally, for 10 minutes.
- Add the corn and chicken, cover, and simmer for 25 minutes. Stir in half-and-half and simmer just until heated through, about 3 minutes. Remove and discard bay leaf. Sprinkle with paprika just before serving.
- Check seasonings and add salt and pepper, if desired.
from Texas Cooking