gkend

Creamy Chicken (or Beef) Stew

Onion (diced or chopped)
Garlic (chopped, sliced, crushed, minced, etc.)
1 lb. chicken breasts (or beef)
Flour
Sour Cream
Carrots (optional)
Mushrooms (optional)
Chopped cilantro (optional)

Cut chicken into cubes and season with salt and pepper. Add cubes, onion, and garlic to stock pot. Add enough water or stock to cover plus an inch or so more. Bring to boil, then lower to simmer and cover. (For me, it usually takes about 20 min. around med. heat for it to get done.) When half-done (about 10 min. for me), add carrots, mushrooms, and a few pinches of cilantro. Cover until done. A minute or two before you think it's done, make a simple "roux" of cold water and flour. Combine water and flour until pasty and no lumps. Slowly pour roux into hot stock while stirring to thicken stew to a mild gravy consistency. Stew is done. Portion into bowls. Add a dollop (teaspoon) of sour cream to each portion along with a pinch or two of freshly chopped cilantro. Toasted cracked wheat bread makes a great addition to sop up the stew.

Serves 4-6.