The Chew: Nancy Fuller Quick Chick Chunks ‘N’ Chew Stew Recipe

The Chew: Nancy Fuller Quick Chick Chunks ‘N’ Chew Stew

Busy mom and grandmother Nancy Fuller wasn’t too busy to visit her pal Michael Symon on The Chew. The author and star of Farmhouse Rules is constantly surrounded by her large family and plenty of kids. One of the best, easy ways to feed all those hungry people, is with a big pot of stew. Nancy was thrilled to share the recipe for her Quick Chick Chunks ‘n’ Chew Stew! The fun name is just a small part of why this recipe is so fantastic! You’ll certainly want to copy this one down. Just be sure to make enough of it, because you can just about guarantee your family will beg for more.

To get the recipe, click next page.

The Chew: Nancy Fuller Quick Chick Chunks ‘N’ Chew Stew Recipe Ingredients

• 1 C all-purpose flour
• 1 tsp granulated garlic
• 2 tbsp unsalted butter
• 4 medium carrots – cut into 1 1/2-inch chunks
• 4 stalks celery – cut into 1 1/2-inch chunks
• 8 sage leaves
• 1/3 C heavy cream
• 1/4 C fresh Italian parsley – chopped
• Kosher salt and freshly ground black pepper
• 4 boneless, skinless chicken breasts – cut into 1 1/2-inch chunks (about 2 1/4 lbs)
• 2 tsp paprika
• 1 tsp granulated onion
• 2 tbsp extra-virgin olive oil
• 4 medium red potatoes – cut into 1 1/2-inch chunks
• 4 small leeks – white and light green parts, halved, cut into 1 1/2-inch chunks
• 1 qt low-sodium chicken broth
• 2 bay leaves
• 1/2 lemon – juiced

Nancy Fuller: The Chew Quick Chick Chunks ‘N’ Chew Stew Recipe Directions

1. Season the chicken with salt and pepper
2. In a shallow bowl, combine the paprika, flour, granulated onion, and granulated garlic
3. Melt 1 tbsp of the butter in the olive oil in a large Dutch oven over medium-high heat
4. Lightly dredge the chicken in the flour, saving 1/4 C of the flour
5. Work in batches to add the chicken to the pot and cook for 2-3 minutes until browned
6. Transfer the pieces to a plate as you cook them
7. Once all the chicken is browned, add the last tbsp butter to the pot with potatoes, carrots, leeks, celery, and sage
8. Season with salt and pepper and cook for 5 minutes, just until the veggies start to brown
9. Add 1/4 C of the saved flour and stir to coat the vegetables
10. Add the cream, chicken broth, and bay leaves
11. Bring to a simmer and cover, letting the mixture cook for about 20 minutes, until the veggies are just tender
12. Return the chicken o the pot with the parsley and simmer for about 5 more minutes, until the chicken is cooked through
13. Throw away the bay leaves and sage sprigs
14. Stir in the lemon juice, adjust the seasoning if necessary, and serve