Chicken Stew

Cold seasons approach and with them, good times indoors with friends and family, enjoying comfort food next to a fireplace while the snow falls quietly outside.  Here is a recipe that you can use for your next meal – and you can use fresh parsley and thyme right from your AeroGarden!  Remember, with your AeroGarden, you can add your brand of freshness to your recipes, even in the fall and winter!  How’s that for comfort? Ingredients – 2 tbsp. butter– 2 large carrots, peeled and sliced– 1 stalk celery, chopped– 1/2 Yellow sweet onion, chopped– Kosher salt– Freshly ground black pepper– 3 cloves garlic, minced– 1 tbsp. all-purpose flour– 1 1/2 lb. boneless skinless chicken breasts– 3 sprigs fresh thyme– 1 bay leaf– 3/4 lb. baby potatoes, quartered– 3 cups chicken broth– Red Pepper Flakes – optional for spice– Freshly chopped parsley, for garnish Directions 

1. Melt butter in a large pot over medium heat, then add the carrots, celery, and onion and season with salt and pepper. Cook, stirring often, until vegetables are tender, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
2. Add flour and stir until vegetables are coated, then add chicken, thyme, bay leaf, potatoes, and broth. Bring mixture to a simmer and cook until the chicken is no longer pink and potatoes are tender, 15 minutes.
3. Remove from heat and transfer chicken to a medium bowl. Using two forks, shred chicken into small pieces and return to pot. 
4. Garnish with parsley and serve!

Cold seasons approach and with them, good times indoors with friends and family, enjoying comfort food next to a fireplace while the snow falls quietly outside.  Here is a recipe that you can use for your next meal – and you can use fresh parsley and thyme right from your AeroGarden!  Remember, with your AeroGarden, you can add your brand of freshness to your recipes, even in the fall and winter!  How’s that for comfort? Ingredients – 2 tbsp. butter– 2 large carrots, peeled and sliced– 1 stalk celery, chopped– 1/2 Yellow sweet onion, chopped– Kosher salt– Freshly ground black pepper– 3 cloves garlic, minced– 1 tbsp. all-purpose flour– 1 1/2 lb. boneless skinless chicken breasts– 3 sprigs fresh thyme– 1 bay leaf– 3/4 lb. baby potatoes, quartered– 3 cups chicken broth– Red Pepper Flakes – optional for spice– Freshly chopped parsley, for garnish Directions 

1. Melt butter in a large pot over medium heat, then add the carrots, celery, and onion and season with salt and pepper. Cook, stirring often, until vegetables are tender, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
2. Add flour and stir until vegetables are coated, then add chicken, thyme, bay leaf, potatoes, and broth. Bring mixture to a simmer and cook until the chicken is no longer pink and potatoes are tender, 15 minutes.
3. Remove from heat and transfer chicken to a medium bowl. Using two forks, shred chicken into small pieces and return to pot. 
4. Garnish with parsley and serve!