Category: main
Yield: 4 servings
Calories/serving: 450
Preparation time: 60 minutes
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Ingredients
- 2 chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 pound asparagus, trimmed and cut into 2-inch pieces
- 3 russet potatoes, peeled and diced
- 1 cup carrots, sliced
- 1 yellow onion, diced
- 2 cloves fresh garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon paprika
- 1/4 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cups chicken stock
- 1 cup half and half cream
- 1 1/2 cups cheddar cheese, shredded
Directions
Preheat the oven to 375°F.
In a large oven-safe pot on the stove, heat olive oil over medium heat.
Add diced onions and sauté until they are translucent, about 5 minutes.
Add minced garlic and cook for an additional minute until fragrant.
Add the bite-sized chicken pieces to the pot and cook until they are browned on all sides.
Add the sliced carrots, diced potatoes, and asparagus pieces to the pot and stir to combine.
Season the mixture with dried thyme, dried basil, paprika, chili powder, salt, and ground black pepper, stirring to evenly coat the vegetables and chicken.
Pour in the chicken stock and bring to a simmer. Cover the pot and transfer it to the preheated oven.
Bake the stew in the oven for about 30 minutes, until the potatoes are tender.
Remove the pot from the oven and place it back on the stove over low heat.
Stir in the half and half cream, allowing it to heat through without boiling.
Gradually add the shredded cheddar cheese, stirring until melted and incorporated into the stew.
Serve hot, garnishing with additional cheddar cheese if desired.
Ingredients
- 2 chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 pound asparagus, trimmed and cut into 2-inch pieces
- 3 russet potatoes, peeled and diced
- 1 cup carrots, sliced
- 1 yellow onion, diced
- 2 cloves fresh garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon paprika
- 1/4 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cups chicken stock
- 1 cup half and half cream
- 1 1/2 cups cheddar cheese, shredded
Category: main
Yield: 4 servings
Calories/serving: 450
Preparation time: 60 minutes
Sign up for free and start creating your own personalized recipes!
Directions
Preheat the oven to 375°F.
In a large oven-safe pot on the stove, heat olive oil over medium heat.
Add diced onions and sauté until they are translucent, about 5 minutes.
Add minced garlic and cook for an additional minute until fragrant.
Add the bite-sized chicken pieces to the pot and cook until they are browned on all sides.
Add the sliced carrots, diced potatoes, and asparagus pieces to the pot and stir to combine.
Season the mixture with dried thyme, dried basil, paprika, chili powder, salt, and ground black pepper, stirring to evenly coat the vegetables and chicken.
Pour in the chicken stock and bring to a simmer. Cover the pot and transfer it to the preheated oven.
Bake the stew in the oven for about 30 minutes, until the potatoes are tender.
Remove the pot from the oven and place it back on the stove over low heat.
Stir in the half and half cream, allowing it to heat through without boiling.
Gradually add the shredded cheddar cheese, stirring until melted and incorporated into the stew.
Serve hot, garnishing with additional cheddar cheese if desired.
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