I tried this a few nights ago, its now one of my top 5 favorites to make for my family. The flavors blend together~ its pure harmony! The main thing I like about this is its a switch up from your regular hearty beef stew that everyone loves to have in the winter. This goes great with winter weather and the summer heat.
Dear Guardian Angel, I believe in God’s time all wounds will be healed… I pray that he should remain in my heart and you, most loved guardian angel, will always be with me through all obstacles through all accomplishments and all of life’s journeys.
Chicken Stew in White Wine Sauce
Recipe adapted from Donna Hay
*Try to purchase all ingredients organic 🙂
1 tablespoon olive oil
1 pound chicken breasts
11/2 cups brussels sprouts
sea salt and black pepper to taste
2 cloves garlic, chopped
1 pound baby potatoes, cut into 2 inch slices
1 cup chicken broth
1/2 cup dry white wine
4 sprigs thyme
2 tablespoons lemon juice
finely grated pecorino cheese, to serve
Heat oil in a large saucepan over high heat. Sprinkle chicken with salt and pepper and cook for 2 minutes on each side or until browned. Remove from pan; set aside.
Add brussels sprouts and cook for 3 minutes. Add garlic and cook for 30 seconds. Add potatoes, broth, wine and thyme; bring to a boil. Top with chicken and cover with a lid. Reduce heat to medium. Cook for 10-12 minutes or until potatoes are tender and brussels sprouts are cooked through but have a nice crunch. Add lemon juice and stir until combined. Top with cheese. Enjoy!