Rotisserie Chicken Stew
Thick and comforting chicken stew loaded with carrots and an amazing gravy.
Servings: 4
Calories: 405kcal
Ingredients
- 1 Costco Rotisserie Chicken skin removed and meat cut in bite sized pieces
- 4 large carrots peeled and sliced to ¼”
- 3 tablespoon butter
- ¼ cup dry white wine such as Kirkland Signature Pinot Grigio
- 4 cups chicken stock
- 1 teaspoon onion powder
- 1 teaspoon Kitchen Bouquet
- 2 teaspoon Oraganic Better Than Bouillon (*note below)
- 2 tablespoon cornstarch
- ¼ cup cold water
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Heat a large pot or Dutch oven on medium. Add butter and stir to melt.
- Add sliced carrots, salt, and pepper.
- Add white wine and stir well. Cook for 2 minutes until alcohol scent has cooked off.
- Add ½ of a cup of chicken stock and stir well to avoid lumps. Then add the rest of the stock. Cover and bring to a low simmer.
- Cook for 15 minutes. The carrots will still be slightly firm in the middle.
- Uncover and add diced rotisserie chicken, onion powder, Kitchen Bouquet, and Better Than Bouillon.
- Stir and cook for an additional 5 minutes.
- In a glass cup, combine cornstarch with 2 tablespoons of cold water and mix up to make a slurry.
- Add cornstarch slurry to the pot and stir well. The cornstarch will activate when it gets hot enough, so make sure the stew is still at a simmer.
- If you like the gravy in the stew thicker, you may want to add more cornstarch slurry. But it will continue to thicken after you turn off the heat and it cools.
- Serve with mashed potatoes.
Notes
*Organic Better Than Bouillon has less sodium than regular Better Than Bouillon. If you can't find organic or have the regular on hand, use 1 teaspoon of regular instead of 2 teaspoons.
Nutrition
Calories: 405kcal | Carbohydrates: 16g | Protein: 52g | Fat: 14g