Sweet and Savory Honey Mustard Chicken Stew
Sweet And Savory Honey Mustard Chicken Stew: 15 minutes to dinner.
This is one of my family’s favorite quick-finish dinner delish. It really is one tasty dish. Its a short list of ingredients, and an even shorter list of directions, so lets dive right into it.
- 2 thick chicken breasts
- 1 big potato or 2 medium potatoes
- Marshall’s Creek Spices Paprika lemon & Lime Spice boquet
- Marshall’s Creek Spices Arrowroot
- peanut oil
- 1 cup of Barbecue sauce, store-bought or homemade.
- 1/2 cup honey Dijon mustard
- 1/4 cup Marshall’s Creek Spices Raw Pure Honey
- frozen or canned sweet corn and green peas. (any precooked frozen or canned vegetables that you’d like, really)
- in a bowl, combine 1 cup of your preferred barbecue sauce with 1/2 cup of honey Dijon mustard, and 1/4 cup Marshall’s Creek Spices Raw Pure Honey. leave the bowl on the side, you’re going to need it for step 7.
- Cut the Chicken Breasts into strips about 1/2 inch to 3/4 inch wide, and then cut those strips in half, width wise.
- put the chicken strips in a bowl, and sprinkle with arrowroot. and then sprinkle with Paprika Lemon & Lime until the chicken is very well coated. Essentially, you want a dusting of arrowroot over the chicken. Don’t add too much or your end result stew will be gummy, rather then smooth. For this step, Its better to be safe than sorry, and not adding enough is better than adding to much.
- heat up peanut oil in a pan, about 2 tablespoons, to a medium high heat, and brown/sear the chicken pieces.
- I like to use parboil potatoes to save time when i’m making this dish. I take a fresh potato, slice it in half, and then slice that half into wedges, and put the potato in the microwave with a little bit of water in a covered container for 1 to 2 minutes.
- when the potatoes come out of the microwave, throw them in the pan with the chicken, adding oil as needed to prevent sticking. Toss the potatoes and chicken and continue browning.
- take that bowl of sauce from step one, and pour it into the pan. Add as much peas and corn as you want, and give the pan a real good toss with your wooden spoon.
- Make sure no chicken or potatoes are still stuck to the bottom of the pan, because the last step is to cover the pan and let the stew simmer for 5 minutes to let the flavors combine. *Add chicken stock as you see fit if you want a thinner stew consistency. I personally add about 1/4 cup of chicken stock, but its not imperative that you do.