Chicken Stew in Bread Bowls

Bread bowls, another delicious ingredient added to the mix, are a tasty, eye-pleasing choice. (Photos.com)

Have you ever had chicken stew in a bread bowl? 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 to line bowls.

Chicken Stew in a Bread Bowl

2 or 3 boneless chicken breasts, cut into bite-size pieces
2 tablespoons canola oil
2 cups cubed potatoes
1/2 cup sliced carrots
1/4 cup chopped onion
1/4 cup chopped celery
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1/2 teaspoon parsley flakes
Water
4 tablespoons flour

In a cast iron pan, brown chicken breasts in oil. Add vegetables and sauté an additional 3 minutes. 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 flour with a cup of water and add to pan. Turn up the heat and stir until it boils and thickens (add more flour or water if necessary).

Cut out the center of the bread and add stew. Enjoy!

Wendy owns and operates http://www.canadiancountrygifts.com.