Perfect on the coldest of days or just when you need something warm and nourishing. Together, the chicken and wild rice make for a very abundant fulfilling stew one that you will be happy, full and content with.
Chicken & Wild Rice Stew
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Serves 6
8 tablespoons butter
1/2 cup chopped carrots
1/2 cup chopped celery
1 small yellow onion, chopped
6 cups chicken broth
2 cups water
2 large chicken breasts, cooked and diced
3/4 cup wild rice
1 teaspoons salt
1/2 teaspoon black pepper
3 teaspoons herbes de Provence
2 bay leaves
1/2 cup all-purpose flour
2 cups milk
PREP: Precook the chicken breasts if you haven't already done so. When cooked and slightly cool, dice or cube the chicken into pieces. Set aside. Prep the vegetables according to the recipe above. Set aside.
Heat a large stock pot to medium heat and then add 2 tablespoons of the butter and the chopped carrots, celery, and onion and sauté for 5 to 7 minutes. Then, increase the heat to high and add the chicken broth, water, and cooked diced chicken pieces and mix well.
Bring the stew to a boil and then add the wild rice and cook for 5 minutes. Reduce the heat, add the salt, black pepper, herbes de Provence, and bay leaves to the pot, then cover and simmer the stew for 25 minutes.
While the stew cooks, heat a saucepan to low heat, whisk together the remaining butter and the flour, and cook for 2 minutes, stirring constantly. Gradually stir in the milk, whisking constantly to smooth out any of the lumps. Cook this mixture for approximately 5 minutes, just until it begins to thicken, and then remove it from the heat.
Once the rice mixture has finished cooking and the rice tastes tender, pour the milk mixture into the stew pot and stir just to combine. Continue to cook the stew for 10 to 15 minutes to thicken it, then taste it and adjust the seasonings as necessary before serving.