Ensopado de frango do sul dos Estados Unidos

Ingredientes

• 1 1/2-2 lbs boneless skinless chicken thighs (1-inch chunks)
• 2 tsp seasoned salt (divided use)
• 1 tsp lemon pepper (divided use)
• 2 Tbsp unsalted butter
• 1 Tbsp olive oil
• 1 lb peeled and sliced carrots
• 1 large sweet onion (diced)
• 3 ribs celery (with celery leaves) (chopped)
• 4 medium garlic cloves (minced)
• 2-3 cups 3/4 inch cubed russet potatoes (3 large potatoes)
• 1 1/2 tsp Herbes de Provence OR dried Italian seasoning
• 2-3 medium bay leaves
• 1 32 oz low sodium chicken stock
• 1/4 cup all purpose flour
• 1 cup heavy cream or half and half
• 1 cup frozen petite peas
• thyme sprigs for garnishing

Modo de preparo

1. 1

   Season the chicken on all sides with 1 teaspoon seasoned salt and 1/2 tsp lemon pepper.

2. 2

   Over medium high heat melt butter with olive oil. Add the chicken, brown the chicken for 2-3 minutes total. Remove to a platter. (the chicken doesn't have to be fully cooked.)

3. 3

   To the Dutch oven add the carrots, celery, onion and garlic. Scrape any brown bits from the bottom of the pot. Cook for 4-5 minutes or until the vegetables are beginning to soften and brown.

4. 4

   To the vegetables add the chicken, potatoes, bay leaves, 1 teaspoon seasoned salt, 1/2 teaspoon lemon pepper, herbes de provence or Italian seasoning and bay leaves. Stir in the chicken stock, Bring to a boil, then immediately lower the heat to medium-low.

5. 5

   Cover with the lid offset and simmer for 25 minutes or just until the chicken is cooked through and the potatoes are fork tender.

6. 6

   In a small bowl whisk together the flour with the heavy cream. Uncover the chicken stew and stir the cream and flour mixture into the pot. Mix to combine, add the peas. Continue to simmer uncovered for 5-8 minutes.

7. 7

   Ladle into bowls and serve with bread garnished with thyme or parsley.