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| Chicken Stew in a Bread Bowl |
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by Wendy Kennedy Have you ever had Chicken Stew in a Bread Bowl? Tim Horton's used to carry it and it was a real treat. When they quit making it my family and I were really disappointed. Recently I was in a bakery that sells `soup/stew bread bowls'. I decided I'd give it a try and we love it. If you can't find bread bowls use extra large buns or small bread loaves. 2 or 3 boneless chicken breasts, cut into bite size pieces 2 cups cubed potatoes 1/2 cup sliced carrots 1/4 cup chopped onion 1/4 cup chopped celery 1/2 tsp. salt 1/4 tsp. pepper 1/8 tsp. garlic powder 1/2 tsp. parsley flakes water flour Brown chicken breasts in a cast iron pan. Add vegetables. Add enough water to cover chicken and vegetables. Add seasoning. Bring to a boil and cook until vegetables are soft. Make sure to stir enough to scrape the `brown' off the bottom of the pan (that's what makes great gravy!) Whisk 4 tbs. of flour with a cup of water and add to pan. Turn up the heat and stir until it boils and thickens (add more flour/water if necessary). Cut out the center of the bread bowls and fill with stew. NOTE: I always decide how much meat and vegetables to use by how many people will be eating and how much they eat! |