A savory autumn stew with apple, red potatoes, and onion.
- 1/2 cup water
- 1/2 tsp salt
- 1/2 tsp pepper
- 3 lbs chicken breast boneless, skinless, cut into bite sized pieces
- 1/2 tsp olive oil
- 3 cloves ggarlic crushed
- 10.75 oz cream of celery soup 1 can
- 1/2 tsp italian seasoning
- 1 ea apple peeled, cored and cut into 8ths
- 3 small red potatoes cut into 8ths
- 1 ea onion cut into 8ths
- 1 envelop onion soup mix
- Carbohydrate 70.5137404792155 g
- Cholesterol 226.105165366438 mg
- Fat 35.4189434778242 g
- Fiber 8.48405150486784 g
- Protein 78.888781105337 g
- Saturated Fat 10.0357067810093 g
- Serving Size 1 1 Serving (802g)
- Sodium 1544.38148047735 mg
- Sugar 62.0296889743476 g
- Trans Fat 3.09973850196083 g
- Calories 924 calories
Step-by-step
- Heat oil in a large skillet over medium high heat. Saute garlic and chicken until lightly browned.
- Place chicken and garlic in slow cooker; add water, soup, pepper, salt, seasoning, apple, potatoes, onion and gravy mix. Mix all together.
- Set heat on Low setting and simmer slowly for 6 to 8 hours.
Brown chicken breast over medium-high heat until the exterior develops a golden Maillard crust, because this preliminary sear creates complex savory notes that a direct, low-temperature moisture bath cannot replicate on its own. Retaining structural integrity in poultry and potatoes during a long simmer requires understanding how starch gelatinization and protein contraction interact under steady heat. When storing leftovers for subsequent meals, airtight glass containers kept at or below 40 degrees Fahrenheit will maintain food safety and flavor integrity for up to three or four days.
- Shred leftover cold chicken and fold it into a viscous roux-based sauce alongside residual diced apples for a remarkably savory pot pie filling that utilizes the congealed starches from the original stew.
- Add a splash of chicken stock or water when reheating portions on the stovetop over medium-low heat to counteract the moisture loss caused by starch retrogradation during refrigeration.
- Avoid overcooking the red potatoes initially by cutting them into uniform eighths, which guarantees they soften evenly without disintegrating into the broth and muddying the final consistency.
- Transform day-old chilled stew into a thickened soup base by pureeing a portion of the softened potatoes and onions directly into the remaining liquid before applying direct heat.
Subsequent meals taste even better once the starches, aromatics, and proteins have fully melded overnight in the refrigerator. Proper storage practices guarantee that tomorrow's lunch tastes intentional rather than recycled.
