A light chicken stew with a variety of vegetables.
Ingredients
| Name | Rarity | Needed | |
|---|---|---|---|
| Chicken Breast | 1½ pounds | ||
| Yellow Onion (diced) | 1 | ||
| Garlic (minced) | 2 teaspoons | ||
| Carrots (chunks) | 4 | ||
| Celery (sliced) | 4 | ||
| Corn | 15 ounces | ||
| Arugula (chopped) | ¼ cup | ||
| Butter | 3 tablespoons | ||
| Olive Oil | 1 tablespoon | ||
| Chicken Broth | 4 cups | ||
| Italian Seasoning | 2 teaspoons | ||
| Cold Water | ⅓ cup | ||
| Cornstarch | 3 tablespoons | ||
| Salt | — |
Directions
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a pot over medium-high heat. Season the chicken with salt and then add to the pan, cooking 5 minutes per side. Afterward, remove it from the head and shred it.
1½ pounds Chicken Breast 1 tablespoon Butter 1 tablespoon Olive Oil
Add the remaining 2 tablespoons of butter to the pot over medium-high heat. Stir in the onion, garlic, celery, and carrots. Cook for 8 minutes, stirring occasionally. Add some salt as well.
1 Yellow Onion (diced) 2 teaspoons Garlic (minced) 4 Celery (sliced) 4 Carrots (chunks)
Pour the chicken broth, and add the chicken, corn (drained), and half the chopped arugula. Add the Italian Seasoning as well.
4 cups Chicken Broth 15 ounces Corn ⅛ cup Arugula (chopped) 2 teaspoons Italian Seasoning
Bring to a boil, then reduce the heat to low. Cover and simmer for 15 minutes, stirring occasionally.
In a separate bowl, mix together the 1/3 cup of watter and cornstarch, until dissolved. Stir it into the stew and cook for another 10 minutes, until thickened.
Garnish with the remaining arugula. Serve hot with some bread!
⅛ cup Arugula (chopped)