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Glutenfreeda's Recipe Index
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Chicken Stew

Cummulative Rating
N/A
Servings
Serves 4
Difficulty
Easy

Ingredients

2-1/2 to 3 pounds chicken thighs
Salt & pepper
2 Tablespoons olive oil
1/2 cup onion, chopped
1/2 cup celery, chopped
1-1/2 cup Great Northern beans, rinsed and drained
One 14 ounce can diced tomatoes, drained
1 cup tomato sauce
1 cup gf chicken broth
3 garlic cloves, minced
2 bay leaves
2 cups corn kernels, fresh or frozen
2 sprinkles of cayenne pepper
1/2 teaspoon Worcestershire sauce
1/4 teaspoon gf hot pepper sauce
1 Tablespoon parsley, chopped
Salt & pepper to taste

Directions

Wash and dry chicken and sprinkle with salt and pepper. Heat a large dutch oven over medium-high heat and add olive oil. When hot, add the chicken in batches and brown on all sides. Remove to a plate and cover with foil to keep warm. Reduce heat to medium and add onions and celery and cook until vegetables are tender. Return the chicken to the pan and add beans, diced tomatoes, tomato sauce, chicken broth, garlic, bay leaves, a couple sprinkles of cayenne pepper and salt and pepper to taste. Bring to a boil and reduce heat to low and cover. Simmer for 45 minutes. Add corn and simmer for 10 more minutes with the lid off. Add Worcestershire sauce, hot sauce and adjust seasonings. Garnish with parsley and serve.

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