Thursday, January 13, 2011

Thyme and Vegetable Chicken Stew

The original recipe from Weight Watchers calls for lamb, but we dont eat lamb (or much of any other meat) so I substituted chicken for the lamb.  You can do this with any recipe, you'll find that most of my recipes include chicken.

1 lb chicken breast
4 cups of fat free reduced sodium chicken broth
2 1/2 medium or 2 large leeks, white and pale green parts only, sliced(we used scallions because they were sold out of leeks)
2 medium stalks of celery, thinly sliced
2 medium carrots, thinly sliced
2 tsp of dried thyme
1 tsp table salt
1/2 tsp ground black pepper
1 medium baking potato, peel (I left the peel on)

1.  Place chicken in a large saucepan, cover with water and bring to a boil.  Boil for 20 minutes.  Drain chicken and place it on plate.  (During the nest step while you are waiting for the broth to boil, shred your chicken with a fork and knife, shreds easily)
2.  Pour the broth in the same saucepan and bring to a boil over high heat.  Add leeks, celery, and carrots;  reduce heat and simmer, covered, for 10 minutes.
3.  Return chicken to saucepan, add thyme, salt, and pepper.  Simmer, covered for 35 minutes.  (Lamb for 45 minutes until tender)
4.  Grate potato into stew, using small holes of a box grater.  Stir well and reduce heat to lowest possible simmer.  Cook, uncovered, stirring frequently, until thickened, about 10 minutes.  Yields about 1 3/4 cups per serving (which is a lot, I only ate 1 cup, Ev had the full serving and was stuffed!)

6 Points Plus per serving
Prep: 22 minutes
Cook: 65 minutes
Serves: 4+

Note:  Honestly while I was stirring it the last 10 minutes, it didn't look that great (it did smell good though), but when I thought about it, everything in it was food that I like.  It ended up being awesome!  Hubby really liked it!  And that is saying something because he hates celery!


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