Pulled Chicken Stew

Using thinly sliced chicken tenders yields more surface for browning and a richer-tasting stew for this one-pot meal.

Ingredients

• 2 tablespoons olive oil
• 1 pound of chicken tenders (fillets)
• Salt and pepper
• 1 tablespoon olive oil
• 1½ cups sliced onions
• 2 cloves garlic, finely chopped
• 1½ cups diced carrots
• 2 ribs celery, diced
• ½ cup diced red bell pepper
• 1 cup uncooked green peas
• 3½ tablespoons flour
• ½ teaspoons each: rosemary, sage, thyme
• 1 bay leaf
• 1 pound mini red potatoes, halved
• 4 cups chicken broth
• Chopped fresh parsley

Directions

1. Generously season chicken with salt and pepper.
2. Heat oil in a 4.5 quart Dutch oven coated with Teflon™ nonstick.
3. Lightly brown chicken in batches (don’t crowd); remove from heat and set aside.
4. Add vegetables and cook for 4 minutes.
5. Add flour and herbs; stir well. Then add potatoes, broth, and browned chicken.
6. Cover and bring to a boil. Uncover, lower heat, and cook 15 minutes.
7. Discard the bay leaf. Remove and shred chicken; return to the pot. Season to taste with additional salt and pepper, if desired.
8. Garnish with parsley and serve.