Shredded Chicken Stew

I got a hankering to make something today. I was thinking about what to make for lunch tomorrow and maybe dinner…and maybe lunch for one more day. Who has time to cook everyday? I don’t, but I wish I did.

So I decided to make a shredded chicken stew.

The main ingredients…

Chicken…

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Carrots, potatoes and onions…

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Mushrooms…

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I boiled the skinless, boneless chicken breast for about an hour. At the end of that hour, the chicken was tender and pulled apart easily. Taking a larger pot, I put the chicken, onions, carrots and potatoes in along with some garlic, Italian seasoning, rosemary, bay leaves, chicken broth and tomato paste.

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I brought the stew up to a boil and left it for about half an hour. Once the ingredients reduced a bit, I added some red wine.

20120722-203904.jpg. I’m not a big wine connoisseur. In fact most wines give me a headache. But, I’ve developed a liking to reds especially the Malbec variety. This one is a favorite. A good red for under $10. Good enough for me to drink, even better to cook with. Why not right?

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Stew simmered some more, but I added the mushrooms.

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Stews are great because they don’t require much attention. Just add the ingredients and leave alone. The longer they simmer the better the flavors. I could smell wine cooking off and the vegetables softened a little while the chicken absorbed the spices.

Final product. Shredded chicken stew with brown rice.

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Yay! I won’t starve the next day or so =)

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