Updated: May 31
Of course you can make this any day of the week, the reason I call it Saturday's is because I Like the idea of a weekend day, no looming plans, to be the bearer of slow-cooking that turns into something familial and cozy.
"Having a gold-standard stew recipe, for me, is like always carrying a band-aid in my handbag. When you need it, you need it- it makes everything better. "
Notes: Chicken is torn from a rotisserie bird, but use whatever you have.
SATURDAY'S CHICKEN STEW
Ingredients: 1lb. shredded cooked chicken, 1 lg. sweet potato, 1 lg. white potato- both diced, 4 large carrots, peeled and chopped, 1/2 onion diced, 1 Tbsp. olive oil, 1 Tbsp. butter, 2 1/2 cups chicken broth, 1 1/2 Tbsp. flour, 1/2 cup white wine, 1/4 tsp. dried thyme, 1 tsp. minced garlic.
1. Heat butter and olive oil in large saucepan over medium heat until melted. Add onion, carrots and potatoes- cook until onions are translucent.
2. Add flour, stir, cook for 5 minutes.
3. Add wine, thyme and garlic, scrape up brown bits.
4. Add broth, bring to boil. Lower slightly and cook for 20 minutes, until potatoes are fork-tender.
5. Add chicken, stir. Serve immediately with sprinkle of dried parsley or breadcrumbs.
Tip: If you don't have chicken broth, vegetable broth is great.