This is a basic recipe for the method I use for soups, casseroles and almost any other type of dish that calls for cooked chicken. I feel that slow simmering creates meat that is much more moist and tender than baking and is super easy to shred or cut into bite-sized pieces. This method of cooking also creates a delicious broth that can be used immediately or frozen to be used later, if desired.
First, place 2 lbs. of chicken parts into a deep saute pan. I typically use boneless, skinless thighs but any kind will do and bone-in cuts will create a richer broth. Add a medium diced onion and 2 tsp. minced garlic. Sprinkle with 1/2 tsp salt, 1/4 tsp. pepper and 1/2 tsp. dried parsley.
Allow to simmer on medium low heat for 1 hour. The chicken can be shredded immediately but should be cooled prior to cutting because it will be so tender that it might just disintegrate if it’s cut when still wa
Stewed Chicken
Ingredients
- 2 lbs chicken parts
- 1 med diced onion
- 1 tsp minced garlic
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp dried parsley
Instructions
- Add all ingredients to a deep saute pan containing approximately 1/2" of water. Cover and simmer gently on medium low heat for 1 hour. Remove from heat, allow to cool. Shred or cut up chicken as desired.
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