Chicken Stew in a Bread Bowl

Chicken stew with potatoes, carrot, onion, celery & peas, in liquid of chicken broth & 6 cups of light cream, is served in hollowed bread bowls.

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Ingredients:

• Whole roasting chicken (or 2 fryers)
• Red potatoes
• 1/2 (16 oz.) bag petite frozen peas
• 1 carrot
• 1 medium onion
• 2 stalks celery
• 2 tbsp butter
• 1 can cream of mushroom soup
• 1 quart and 1 pint (6 cups) light cream or half-and-half
• 1/2 tsp cayenne pepper
• 1/4 tsp nutmeg
• Salt
• Pepper
• Small round loaves of bread for bowls

Method

Braise the chicken in 6-8 cups water until cooked thoroughly and very tender. Remove chicken from broth and continue to cook broth until 1/2 of the liquid evaporates. Cool chicken completely and shred into bite-size pieces. Cube potatoes and boil in the broth about 5 minutes; remove and place with the chicken. Cut onion, celery and carrot into like sizes; melt butter in skillet, add salt and pepper to taste, cayenne and nutmeg; add & saute onion, celery and carrots about 5 min. Now add petite frozen peas. Turn off heat. Add can of cream of mushroom soup to the cool broth; stir until completely smooth. Add 1 qt. and 1 pt. light cream (do not heat yet). (An 8-10 qt stockpot works best.) Once all of the liquid ingredients are completely mixed, add chicken and potatoes over medium heat until just a simmer. Add vegetables and cook (but do not boil). Cut open and clean out bread bowls, reserving the bread taken out to create bowl for dipping. Warm the bowls and their tops in oven for 5-7 minutes. Serve stew in the bowls.

Notes: I'd been trying to find the perfect chicken stew recipe on line and in cookbooks for a long time, without success. This recipe quickly became my family's favorite as a winter meal. When the bread bowls aren't available, the stew is served with dumplings in a large soup bowl.

Number of servings: 6-8

Submitted By: mtmsmom
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