Homemade Butter Cookies

Buttery, tender and unbelievably light these homemade Danish Butter Cookies are so much better than the tinned version. Loaded with flavor, they’ll literally melt in your mouth and are so easy to make.

Just a few slight changes from my Melting Moments Cookies, you’re going to love these. Why not make up a batch to gift to those you love with some Peppermint Meltaways and Snow Kiss Cookies too.

Homemade Butter Cookies

Danish butter cookies are an absolute classic holiday cookie but why wait for the holidays when you can make them all year round? This recipe takes just 6 ingredients and a few minutes to put together.

There are so, so many reasons to enjoy these cookies;

• Soft and tender
• Melt in your mouth
• Buttery and flavourful
• Just 6 ingredients
• Easy to make
• Pipe or press them into pretty designs
• Decorate to your hearts content.

Ingredients in Butter Cookies:

With the buttery flavour of shortbread but with a soft melt-away texture, these cookies have definitely earned their name.

• Butter – a large amount and since this is the most dominant flavour, use a quality brand.
• Sugar – regular white granulated sugar will do the trick here.
• Vanilla extra – make sure to use extract (not essence). You could even go the extra mile and use vanilla bean paste or vanilla bean seeds so you get that gorgeous little black speckles.
• Egg yolk and milk – both are used for richness and they also allow the dough to be soft enough to be piped.
• All purpose flour – of course you need some sort of flour to create cookies and these ones just need the regular all purpose variety.

How To Make Danish Butter Cookies:

This incredibly simple dough is the work of minutes using a stand mixer, definitely my prefer way to mix this thick dough.

1. Wet ingredients: mix together the butter, vanilla, egg yolk, most of the milk and the sugar in a stand mixer – just using a paddle attachment.
2. Add flour: Add the flour in 3 parts, then give it a good beat until it’s forms a soft dough.
3. Pipe: Transfer the dough to a piping bag, then pipe in any shape you like – see my tips below.
4. Bake: Bake them at 350F for roughly 14 minutes or until the edges just start turning golden. Let them cool completely before decorating.
5. Decorate: These are gorgeous dunked in chocolate with some sprinkles. Add any colour to suit the season or whatever you love. You can also sprinkle sugar over them before baking.

Tips and Variations:

• The dough: After adding the flour, you give it good beat for 30 seconds or so until it becomes a nice soft dough and everything is fully combined.
• Milk: You can add a little more milk if it’s not soft enough to pipe but don’t add too much or they will use their shape as they bake. It should take some pressure to pipe but should not break as you do so.
• The piping bag: Use a small piping bag. This is quite a thick dough and easier to pipe when you have a small amount to handle at a time.
• Piping: So they keep their shape, pipe them high with the piping bag completely vertical (not at an angle). Hold the tip ½ inch from the baking tray, use both hands on the bag and press firmly to pipe.
• Designs: Use a piping bag, cookie press or freeze in logs to make slice and bake cookies. When you pipe use an open star tip like an Ateco 829. Pipe in a small circle so it becomes a rosette. You can also pipe logs of dough or large stars (without making a circle) then add a glace cherry to the centre.
• Hold down the paper: Quick trick to hold that baking paper down, dot a little of the dough under the corners and it will assist in holding it in place while you pipe.
• When decorating: Be gentle with the cookies when you’re dipping them as they are very delicate.

How Long Will These Cookies Keep?

These homemade cookies are good at room temperature for up to 7 days. Keep them in an airtight container. You can also freeze them for up to 2 months – perfect for getting ahead if you’re gifting them. Again make sure they are in an airtight container.

• One last tip: While they’re best known for their pale color, go ahead and ‘over-bake’ a few so they get quite golden – the nutty butter flavor this gives is absolutely amazing.

More Amazing Cookie Recipes:

• Spiced Shortbread Christmas Cookies
• Cinnamon Roll Cookies
• Easy White Chocolate Macadamia Nut Cookies
• Almond Thumbprint Cookies with a Salted Caramel Center
• Maple Sugar Cookies

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Butter Cookies

Buttery, tender and unbelievably light these homemade Danish butter cookies are so much better than the tinned version. Loaded with flavour,they’ll literally melt in your mouth and are so easy to make.

Course Dessert

Cuisine American, Danish

Keyword best butter cookies, butter cookies, butter cookies recipe, danish butter cookies, homemade butter cookies

Prep Time 10 minutes

Cook Time 14 minutes

Total Time 24 minutes

Servings 25 cookies

Calories 154kcal

Author Marie Roffey

Equipment

• medium piping bag

Ingredients

• 8 oz unsalted butter, softened (226g / 2 sticks)
• 1/2 cup granulated sugar (3.5oz / 100g)
• 1 1/2 teaspoons vanilla extract
• 1 egg yolk
• 4-5 teaspoons milk
• 2 cups all purpose flour (9.2oz / 260g)
• 5.5 oz semi-sweet chocolate, melted (3/4 cup, chopped)
• Sprinkles if desired.

Instructions

• Preheat the oven to 350F. Line two baking trays with baking paper.
• WET INGREDIENTS: Beat together the butter, sugar egg yolk, vanilla and 3 teaspoons of milk together for a few minutes until well combined and looking a little creamy.
• DRY INGREDIENTS: Add the flour in two or three parts, beating until well incorporated and it turns to soft dough.
• PREP FOR PIPING: Transfer a little of the dough to a medium piping bag with an open star piping tip.
• TEST: Test pipe a rose holding the bag directly upright and about half an inch from the tray. If it cracks or breaks or you can't pipe it, return it to the bowl and beat in a little more milk. Don't add too much. The consistency should be thick and still require some pressure to pipe but should pipe smoothly. See notes.
• PIPE: Once you're happy with the consistency, pipe rosettes of dough about 2 inches wide, leaving 2 inches space between each so they have room to spread.
• CHILL: Chilling is optional but doing this for 10-15 minutes may keep your design even more defined.
• BAKE: Bake for around 14 minutes or until just starting to turn golden on the edges.Transfer to a wire rack to cool completely.
• DECORATE: Line a baking tray with baking paper. Dip half of each cooled cookie in chocolate, scraping the base on the edge of the bowl, then place on the tray and add sprinkles if you like. Let them set in the fridge for 1/2 an hour.

Notes

1. There's no need to beat the butter mixture too long as it may soften your piped design on baking.
2. I find a stand mixer best for this thick dough but a handheld electric beater and some elbow grease at the end will work too.
3. Different brands of flours will absorb different amounts of moisture which matters in this dough. Only add enough milk that, while still requiring pressure to pipe, you can pipe it smoothly. Too soft and you won't get the defined design on top.
4. Decorating: You can add a variety of sprinkles to suit the season. You could even sprinkle over granulated or turbinado sugar before baking.
5. Piping: You don't have to pipe these cookies. You could just scoop like regular cookies, or use a cookie press. You can also roll the dough into logs and place in the freezer for 1 hour. Later, slice and bake.

Nutrition

Serving: 31g | Calories: 154kcal

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Copycat Texas Roadhouse Rolls

Fluffy, melt in your mouth rolls are the perfect Copycat of Texas Roadhouse Famous Rolls. Watch these rolls disappear as soon as they hit the table!

I declare these the best rolls in the entire world!   Freshly baked, and so soft inside they are perfect, Try with this Cinnamon Honey Butter (which is BETTER than Texas Roadhouse Butter for a heavenly experience.

Copycat Texas Roadhouse Rolls

If everyone is truly honest with themselves they would all admit they go to Texas Roadhouse for the rolls. They are so soft and flavorful, with a brush of melted butter on top. Served warm with cinnamon honey butter they are so good and now they can grace your table anytime you get a craving.

It’s an enriched dough slathered with butter and then again with cinnamon honey butter, what’s not to love?! Incredibly simple and even easier to shape, a beginner baker can master this and wow families and friends. The hardest part will be waiting for them to rise and bake!

Roadhouse Roll Ingredients:

Keep these pantry staples on hand to whip these Texas roadhouse rolls up whenever the urge or occasion occurs. These rolls are always a family favorite and can be made in a short amount of time!

• Active Dry Yeast: There is a difference between active and Instant yeast, you can use either, I’ll explain below.
• Sugar: The food for the yeast.
• Warm Water: Necessary to help yeast bloom.
• Milk: Use whole milk to really create a soft tender roll.
• Melted Butter: Mixes better when it’s melted and gives incredible flavor.
• Flour: Unbleached Bread Flour is the best to replicate Texas Roadhouse texture.
• Egg: Adds more richness to the dough.
• Salt: Don’t skip the salt, it’s a must to slow the rise and give depth of flavor to dough.

Making Texas Roadhouse Rolls:

Bread can be kind of intimidating to make at times. But seriously. Nothing compares to freshly made bread at home. Surprisingly this recipe is pretty simple! You will be surprised how quick and easy these roadhouse rolls are to make.

1. Yeast: Place the yeast, sugar and warm water in your stand mixer and allow to double in size which takes about 5 minutes.
2. Scald: Meanwhile place your milk in the microwave for 45 seconds. Add the butter and stir till butter is melted. Allow to cool till it’s lukewarm.
3. Mix: Add the milk to your yeast mixture, along with the sugar and half of the flour. Mix thoroughly, then let it rest for 10 min.
4. Blend: Next add in the egg and salt, mix well. Followed by the remaining flour mixing till a soft dough has formed.
5. Knead: Using a dough hook or your muscles knead the dough until it’s smooth and satiny.
6. Rise: Cover with plastic wrap and let it rise until doubles in size. Punch it down and let it rest for 10 minutes.
7. Roll: On a lightly floured surface roll the dough in a large rectangle about a 1/2 inch thick. Cut in half then cut each half into 6 square pieces.
8. Bake: Place on a greased baking sheet and allow to rise again then Bake at 350 for 10-15 minuets.

 

Tips for Working with Yeast:

Yeast breads can be intimidating but if you follow these tips you’ll become skilled and successful every time. Learn the best way to manage yeast and master making these Texas Roadhouse rolls often!

• What is it? Yeast is a microscopic living cell that can reproduce rapidly creating carbon dioxide which allows the bread to grow and rise.
• Feed it: Yeast needs a sugar and warm liquid to grow.
• Warm Water: Water should be about 80 degrees Fahrenheit for optimal yeast growth. Using warm water from the tap works perfectly.
• Active Yeast: This recipe uses active yeast which needs to be activated, using the sugar and warm water.
• Instant Yeast: You don’t have to activate Instant yeast so it can be mixed right in.
• Expired Yeast: Always check your expiration date and store unused yeast in the fridge or freezer to maintain freshness. If you mix your yeast with water and sugar and it does not “grow” don’t use it. Your bread won’t rise.
• Warm Place to Rise: Dough will rise best if kept in a warm place. If your kitchen is cold, warm your oven to 100-125 degrees then turn it off. Place your dough in an oven safe bowl and place in your oven till it doubles in size.

Hints for the Perfect Texas Roll:

Making these rolls is easy, but here are some sure fire ways to make them perfect every time and some variations as well. This roll recipe is definitely a keeper!

• Sugar: Sugar is the food for your yeast, it helps make it grow, Use white sugar so as not to change the flavor,
• Dough: Your dough should be tacky but not sticky. If it’s too sticky you’ll have lots of it on your hands if you touch it. Add a little more flour 1 tablespoon at a time till you get the desired consistency.
• Milk: Scalding the milk is crucial to helping it break down the proteins, which can keep the gluten from forming properly in your bread. Bringing it down to lukewarm temperature is vital to helping the yeast grow without killing it.
• Cutting:  Getting that classic square Roadhouse shape, use a pizza cutter for quick easy cutting without tearing the dough which a knife will do.
• Buttered Tops:  Add extra goodness by waiting till rolls are slightly cooled to brush with melted butter.
• Storage: Store completely cooled rolls in a sealed container or Ziploc bag for up to 3 days. Freeze in a freezer bag for up to 2 months.
• Double: This recipe is easy to double for a crowd. Double the ingredients but don’t increase cooking time.

Cinnamon Honey Butter:

Now this cinnamon honey butter is just what these roadhouse rolls love! Spread this butter over top a warm Texas roll and you have the MOST amazing combination ever!

• Butter: Soften, but don’t melt the butter to make it easier to mix.
• Powdered Sugar: mixes in smoothly without making it grainy like sugar and provides fluff.
• Honey: Golden, drippy sweet must helps to thicken the spread.
• Cinnamon: Adds a nice little spicy punch.

More Amazing Roll Recipes to Try:

• Perfect Soft and Buttery Rolls
• Caramel Apple Cinnamon Rolls
• 30 minute Asiago Cheese Rolls
• Mini Orange Monkey Rolls
• Easy Parmesan Knots

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Copycat Texas Roadhouse Rolls with Cinnamon Honey Butter

Delicious and soft homemade rolls that taste just like Texas Roadhouse Rolls!

Course Appetizer, Side Dish

Cuisine American

Keyword copycat texas roadhouse roll, roadhouse rolls, rolls, texas roadhouse rolls, texas rolls

Prep Time 25 minutes

Cook Time 10 minutes

Total Time 35 minutes

Servings 12 Rolls

Calories 291kcal

Author Alyssa Rivers

Ingredients

• 2 tsp active dry yeast
• 1 tsp sugar
• ¼ cup warm water
• 1 cup milk
• 1 Tbsp. melted butter
• ¼ cup sugar
• 3-4 cups flour
• 1 egg
• 1 tsp salt
• Cinnamon Honey Butter

Instructions

• In the bottom of your stand mixer bowl, add yeast and 1 tsp sugar to 1/4 cup warm water. Allow yeast to proof, or double in size, which takes about 5 minutes.
• Place milk in microwave for 45 seconds. Add the butter to the milk and stir until it is completely melted. Allow milk to cool until it is lukewarm.
• Once the yeast has doubled, add the milk to the yeast mixture. Add sugar and about half of the flour until it reaches a muffin batter. Let rest for 10 minutes.
• Add egg and salt to the mixture. Mix well. Add remaining flour to form a soft dough. Knead the dough until it is smooth and satiny.
• Cover and let rise until it doubles in size. Once it has doubled, punch the dough and let it rest for 10 minutes.
• Lightly flour a surface and roll the dough into a large rectangle, about a 1/2 inch thick. Cut the rectangle in half, and then cut each half into 6 square pieces with a pizza cutter.
• Place on a greased baking sheet and allow to rise until double in size.
• Bake at 350 for 10-15 minutes or until the tops are golden brown.
• To make the honey butter, whip together butter, powdered sugar, honey, and cinnamon and serve on warm rolls.

Notes

Recipe Originally posted on November 5, 2013 

Updated on September 6, 2020

Nutrition

Calories: 291kcal | Carbohydrates: 47g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 39mg | Sodium: 286mg | Potassium: 79mg | Fiber: 1g | Sugar: 22g | Vitamin A: 320IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 2mg

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Cream Cheese Wontons

Crispy, fried to perfection pastry wraps around savory smooth cream cheese filling for a homemade version of everyone’s favorite restaurant style Cream Cheese Wonton.

Serve these fantastic starters before any meal. Make it a complete Chinese night with some of these favorites. Baked Sweet and Sour Chicken, Skinny Slow Cooker Kung Pao Chicken, or Firecracker chicken.

Cream Cheese Wontons

The hardest part of these is yummy mouth popping appetizers is  going to be shaping them. Super simple, few ingredients, yet amazingly delicious. A new favorite for the whole family to love. You’ll get asked to make these over and over. And because you make them at home, you can eat as many as you want,for half the price. Making it a perfect addition for any party.

These hot crispy outsides, and warm oozy tasty insides, are a perfect marriage of American and Chinese cuisine. Cream Cheese Wontons, which are also sometimes called Ragoons, are a staple in most American Chinese establishments and now they can be in your own home as well.

Wonton Ingredients:

• Cream Cheese: You can use low fat cream cheese, soften in the microwave on high for about 20 sec.
• Green Onion: Finely chop the onions to avoid large chunks
• Garlic Powder: Adds a nice subtle savoriness
• Salt: Helps to cut the sweetness of the cream cheese
• Wonton Wrappers: Look for these in your grocery store often near the produce in the refrigerator section or an Asian specialty store.
• Oil: Peanut oil is the best oil for frying.

How to Make Cream Cheese Wontons:

1. Beat: In a small bowl bet the cream cheese, finely chopped onion, garlic powder and salt till nice and creamy.
2. Fill: With a wonton wrapper on a non slick surface wet the edges all the way around. Add a teaspoon of the filling.
3. Fold: Pinch tightly  each corner bring them together to create a star.
4. Fry: Add enough oil so it’s about 1/2 an inch deep to a medium sized pan. Heat on medium high, add the wontons and cook on each side for 2-3 min or until golden brown.

Tips and Variations:

• Wonton Wrappers: Wrappers can dry out quickly so cover the ones you are not using with a damp paper towel, or plastic to keep them moist while you work. Work in small batches if that helps.
• Folding: There is no wrong way to fold a wonton. Search ideas on the internet or create your own fold. The key is to make sure they are sealed so the creamy goodness doesn’t leak during frying.
• Sealing: If you struggle to keep them sealed try using a well beaten egg mixed with a Tablespoon of water.
• Just Damp: Over wetting the wrappers will cause them to be soggy and not seal at all. A little bit goes a long way.
• Placing: Put made wontons on parchment paper while finishing the others to prevent them from sticking to other surfaces.
• Fillings: You can get creative with the insides. Try adding sriracha or hot sauce to spice it up a bit. Leave out the onions and garlic and in drained crushed pineapple and or coconut for a sweeter side. Add bacon and chives or strawberries and powdered sugar. The possibilities are as endless as your imagination.
• Sauce: These can be served with your favorite sweet and sour sauce, Thai sweet chili sauce, or any of your other favorite sauces.
• Bake: These can be baked instead of fried, it won’t be exactly the same but still very tasty. Bake at 325 for 8-10 minutes until golden brown.

Storing Cream Cheese Wontons:

• Refrigerator: Cooked wontons can be refrigerated in single layers separated by paper towel in a sealed container for up to 2 days. Reheat on a baking tray in the oven at 325 for 5-8 minutes.
• Freeze: Uncooked Wontons can be made ahead of time and frozen till needed.
  • Make Cream Cheese Wontons according to directions.
  • Place in single layer on a baking tray lined with parchment paper and freeze for 1 hour.
  • Place frozen wontons in a gallon freezer bag.
  • Fry straight from the freezer just add a few more minutes to frying time.
• Freeze: Cooked Wontons: Freeze the same way you would uncooked wontons and warm up the same as well. Perfect for a quick appetizer on the fly.

More Amazing Asian Appetizers:

• Asian Turkey Lettuce Wraps
• Amazing Chicken Potstickers
• Egg Rolls- Super Crispy
• Easy Teriyaki Meatballs
• Copycat Bang Bang Shrimp

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Cream Cheese Wontons

Crispy, fried to perfection pastry wraps around savory smooth cream cheese filling for a homemade version of everyone's favorite restaurant style Cream Cheese Wonton.

Course Appetizer, Side Dish

Cuisine Asian American, Chinese

Keyword cream cheese wontons, wontons

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4 People

Calories 196kcal

Author Alyssa Rivers

Ingredients

• 8 ounce cream cheese softened
• 2 Tablespoons green onion finely chopped
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• wonton wrappers
• oil for frying

Instructions

• In a small bowl add the cream cheese, green onions, garlic powder and salt and beat until creamy.
• Lay a wonton wrapper on a non stick surface. With your finger wet the edges of the wonton wrapper. Add about a teaspoon of the cream cheese filling and bring up each corner creating a star and seal tightly.
• In a medium sized saucepan add 1/2 inch of oil along the sides. Heat to medium high heat. Add the wontons to the hot oil and fry until golden brown and crispy 2-3 minutes. Remove with a slotted spoon and set on a paper towel lined plate. Serve with sweet and sour sauce if desired.

Nutrition

Calories: 196kcal | Carbohydrates: 3g | Protein: 3g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 62mg | Sodium: 328mg | Potassium: 78mg | Fiber: 1g | Sugar: 2g | Vitamin A: 791IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg

 

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Chicken Stew

Chicken Stew is a hearty, filling and comforting! It is the perfect dish for Sunday dinner or a cold rainy day! This chicken stew is made with potatoes, carrots, onions, celery and chicken cooked until fall apart tender.

Stews are a fall favorite! Try this Slow Cooker Chicken Tortellini Soup, Best Ever Slow Cooker Beef Stew or Vegetable Beef Soup for more stew ideas this fall.

Homemade Chicken Stew

Nothing says comfort food like a warm stew. I took one of my favorite Beef Stew Recipes and replaced the beef with chicken thighs. It is just as rich and comforting as Beef Stew and is perfect for those cold winter days! The BEST thing about this recipe is everything is made in one pot!

This chicken stew cooks in the oven for 1 1/2 hours or until the chicken is super tender and falls apart easily. It is best to cut the celery, carrots, potatoes and onions on the larger side. This will help them since they will be cooking for a long period of time in the oven without breaking down.

Ingredients for Chicken Stew:

This stew is perfect for your family! I love to serve this chicken stew with crusty bread and a side salad. This is a comfort food for sure!

• Chicken: I like to use boneless skinless chicken thighs. They have the most flavor and hold up better when cooking for longer periods of time.
• Vegetables: Onions, carrots, baby potatoes and celery are added.
• Spices: Bay leaves, fresh thyme and sage are added. Feel free to substitute dried in place of the fresh.
• Dry sherry: You can also substitute white wine in place of the dry sherry or leave it out if you prefer.
• Chicken broth: Gives the dish a lot of flavor. I prefer to use low sodium chicken broth to ensure the stew is not too salty.

How to Make Stew:

Enjoy this homemade chicken stew this fall. Wow your family with how simple it is to make a hearty and delicious family dinner!

1. Brown the Chicken: Take the chicken and season it on both sides with salt and pepper. Heat butter in a large dutch oven over medium high heat. Add the chicken in the pan and sear on both sides until golden brown. This takes about 2-3 minutes on each side. (You just want to get color on the chicken it won’t be fully cooked). Lastly, remove the chicken from the pan and set aside.
2. Sauté Veggies: Add in the carrots, onion and celery to the pan and saute for 5 minutes.
3. Deglaze the Pan: Add in the sherry to deglaze the pan. Scrap the brown bites off the bottom of the pan.
4. Cook: Return the chicken to the pan along with the chicken broth, thyme, sage and bay leaves. Cover and place in the oven for 1 hour. Carefully remove the pot from the oven and add in the potatoes. Place the pot back to the oven and cook for 30 more minutes or until the potatoes are tender.
5. To Thicken Stew: Remove 1/4 cup of the chicken broth liquid to a small bowl and whisk in 2 tablespoons of cornstarch. Add the mixture to the pot and bring to a rolling simmer on the stove.
6. Serve: Remove bay leaves and top with fresh parsley and serve immediately with crusty bread for serving!

Here Are More Soup Recipes To Enjoy!

• The BEST Chicken Noodle Soup
• Award Winning Cheeseburger Soup
• Creamy Tuscan Garlic Tortellini Soup
• Minestrone Soup
• Slow Cooker Pasta e Fagioli Soup

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Chicken Stew

Chicken Stew is a hearty, filling and comforting! It is the perfect dish for Sunday dinner or a cold rainy day! This chicken stew is made with potatoes, carrots, onions, celery and chicken cooked until fall apart tender.

Course Dinner, Main Course

Cuisine American

Keyword Chicken Stew, stew

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 8 People

Calories 192kcal

Author Kelley Simmons

Ingredients

• 1 1/2 pounds boneless skinless chicken thighs
• 1 tsp salt
• 1/2 tsp pepper
• 2 tbsp unsalted butter
• 1 large onion, large dice
• 3 medium carrots, sliced into 1/2 inch slices
• 3 ribs celery, large dice
• 1/2 cup dry sherry
• 1 tsp fresh thyme
• 2 tsp fresh sage
• 3 whole bay leaves
• 1 1/2 pounds mini tri-color potatoes, cut in half
• 4 cups chicken stock
• 2 tbsp cornstarch
• parsley for serving, if desired

Instructions

• Preheat oven to 350 degrees.
• Season chicken on both sides with salt and pepper.
• Heat butter in a large dutch oven over medium high heat. Add in chicken and sear on both sides until golden brown, 2-3 minutes a side. (You just want to get color on the chicken it won't be fully cooked). Remove the chicken from the pan and set aside.
• Add in the carrots, onion and celery to the pan and saute for 5 minutes.
• Add in the sherry to deglaze the pan. Scrap the brown bites off the bottom of the pan.
• Return the chicken to the pan along with the chicken broth, thyme, sage and bay leaves.
• Cover and place in the oven for 1 hour.
• Carefully remove the pot from the oven and add in the potatoes.
• Return back to the oven and cook for 30 more minutes or until the potatoes are tender.
• To thicken the stew remove 1/4 cup of the chicken broth liquid to a small bowl and whisk in 2 tablespoons of cornstarch. Add the mixture to the pot and bring to a rolling simmer on the stove. Cook for 1-2 minutes or until the sauce is thickened.
• Remove bay leaves and top with fresh parsley and serve immediately with crusty bread for serving!

Nutrition

Calories: 192kcal | Carbohydrates: 7g | Protein: 20g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 92mg | Sodium: 539mg | Potassium: 345mg | Fiber: 1g | Sugar: 2g | Vitamin A: 144IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

 

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