I LUV this stew! It uses a pressure cooker (don’t be afraid because today’s models are fool proof) so once the chopping is done the cooking time to a tasty and tender chicken stew is 10 minutes. Seriously! So if you didn’t get around to planning for Superbowl Supper, whip up this and you’ll look like a rock star whose been in the kitchen cooking for hours.

Superbowl Chicken Stew (serves 6)

Since the cooking goes so fast, I like to do all the chopping and measuring first. What’s great about this recipe is you can do this in the morning and cook it at the last minute.

1) In the pressure cooker pot add: 1/3 c. olive oil; 1 carrot, very thinly sliced; 1/2 a sweet onion, finely diced; and, 3 cloves garlic, crushed

2) In a separate bowl chop 3 Yukon gold potatoes, in large pieces and 3 carrots into about 2″ sized chunks:

3) In another bowl add: 2 medium sized tomatoes, seeded and diced; 1 bunch asparagus cut into 2″ pieces; and, 1 c. frozen baby peas.

4) Measure 1/2 c. chicken stock, 1/4 c. white wine, and 2 tbsp. fresh lemon juice into a measuring cup

5) In a small bowl add: 2 tsp. salt; 1/2 tsp. pepper; 1 1/2 tbsp dried tarragon; and, 1 tbsp. fresh rosemary, or 1/2 tsp dried

6) In a last small bowl mix 1/2 c. sour cream and 3-4 tbsp flour

7) Last, do a final cleaning and dicing of about 2 lb of boneless skinless chicken breasts.

8) Here’s what you’ll have ready to go when you cook (if not making immediately, refrigerate all)

Now for the cooking!

1) Saute the onion, carrot, garlic and olive oil mixture you have in your pressure cooker pot for 2 minutes on high heat

2) Add the chicken and cook for two more minutes, stirring half way through.

3) Add in the carrots and potatoes, stock, wine and lemon juice, and all the spices you’ve already measured.

4) Place the lid on the pressure cooker and secure it to seal (follow the manufacturers directions for your individual cooker). Turn up to high and develop steam enough to bring it to high pressure (Pressure setting II on my cooker is about 15 psi), then lower the heat just enough to maintain it there for 8 minutes. On my pressure cooker the little red knob sticks up when high pressure is achieved:

5) Use the quick release valve and release the steam until the red knob drops. Wait for that because that’s when it’s safe to remove the lid (but still make sure you tilt the lid away from you when you take it off).

6) Add in the asparagus, peas, and tomatoes and give the mix a stir

7) Replace the lid and set the cooker to Low pressure (Pressure Setting I on my cooker is about 8 psi). Turn the heat up until the red knob is raised again, indicating pressure has been achieved, and hold it there for 2 minutes.

8) Quick release the pressure, and again only when the red knob has dropped then carefully remove the lid as before.

9) Stir in the sour cream and flour mixture to thicken

That’s it! Seriously! You now have a savory, tender, tasty chicken stew that can be served TV-side or kept warm on a buffet table for folks to enjoy at their leisure.

Now the only thing I have left to do today is decide who I’m cheering for!

Happy Super Bowl (of tasty chicken stew) All!

Love,

Suzie