Savory Braised Chicken Stew - Mindful by Sodexo Recipes

Ingredients

• 1 ½ teaspoons canola oil
• 1 pound boneless and skinless chicken thighs, cut into 2-inch pieces
• 3/4 cup diced onions
• 3/4 cup peeled and diced carrots
• 3/4 cup diced celery
• 1 Tablespoon finely chopped fresh garlic cloves
• 1 Tablespoon tomato paste
• 3 cups low sodium chicken stock
• 1 large bay leaf
• 3/4 cup diced red potatoes
• 1/4 teaspoon Kosher salt
• 1 to 2 pinches ground black pepper
• 3/4 peeled and diced parsnips
• 2 Tablespoons water
• 2 Tablespoons cornstarch
• 1 ½ teaspoons lemon juice
• 1 Tablespoon chopped thyme leaves or 1 teaspoon dried thyme
• 1 Tablespoon chopped Italian parsley or 1 teaspoon dried parsley
• 1 (3-ounce) store-bought roll
• 1. Heat oil in a heavy-bottomed Dutch oven.
• 2. Add chicken thighs and sear for 8 minutes or until deep golden brown on all sides.
• 3. Remove chicken and set aside. Add onions, carrots, and celery and cook until soft and light brown. Add garlic and cook until fragrant.
• 4. Stir in tomato paste and cook for 5 to 6 minutes or until lightly golden. Cover and cook for 25 minutes.
• 5. Add stock, bay leaves, and scrape any browned bits from the bottom of the pan. Bring to a boil, then reduce to a simmer. Cover and cook for 25 minutes.
• 7. Combine water and cornstarch in a small bowl until well-combined. Stir in slowly and return to a simmer to thicken the stew.
• 8. Before service, stir in lemon juice, thyme, and parsley. NOTE: Remove bay leaf before serving.
• 9. When ready to serve, spray cut side of rolls with cooking oil spray. Toast rolls until well-marked and golden brown. Slice each half roll into 4 points.
• 10. As needed, ladle 1 ½ cups of the stew into a serving bowl. Enjoy immediately with 2 points of the toasted roll!