Introduction:
Amish Golden Stew is a heartwarming, savory dish that brings the wholesome flavors of traditional Amish cooking to your table. Known for its rich, golden color and comforting texture, this stew is perfect for chilly days when you’re craving something filling and satisfying. This recipe is made with simple, yet flavorful ingredients, often found in Amish kitchens, offering a taste of the Pennsylvania Dutch countryside in every bite. With tender vegetables, savory broth, and a touch of seasoning, Amish Golden Stew is a recipe that has stood the test of time and remains a beloved dish for family gatherings and special occasions.
Ingredients:
1 lb chicken thighs or breasts (boneless, skinless)
4 medium potatoes, peeled and diced
3 large carrots, peeled and sliced
1 medium onion, chopped
3 cloves garlic, minced
6 cups chicken broth (or vegetable broth for a vegetarian version)
2 cups whole milk or heavy cream
1 cup frozen corn kernels
1 tsp dried thyme
1 tsp dried parsley
Salt and pepper to taste
1 tbsp butter or olive oil
2 tbsp flour (optional, for thickening)
Fresh parsley (optional, for garnish)
Directions:
Prepare the Chicken: Begin by cooking the chicken. In a large pot, heat the butter or olive oil over medium heat. Add the chicken thighs or breasts and cook until golden brown on both sides, about 5-7 minutes per side. Once cooked through, remove the chicken from the pot and set aside to cool. Shred the chicken into bite-sized pieces once it has cooled.
Sauté the Vegetables: In the same pot, add the chopped onion and minced garlic. Sauté for 2-3 minutes until softened and fragrant. Add the diced potatoes and sliced carrots. Stir for an additional 3 minutes to lightly brown the vegetables.
Add Broth and Seasoning: Pour in the chicken broth, and bring to a simmer. Add the dried thyme, dried parsley, salt, and pepper. Let the stew simmer for about 15 minutes, or until the vegetables are tender.
Add the Chicken: Once the vegetables are tender, return the shredded chicken to the pot. Stir to combine.
Thicken the Stew: If you prefer a thicker stew, combine 2 tbsp of flour with a little water to create a slurry. Slowly add the slurry to the pot, stirring continuously. Let the stew cook for an additional 5-10 minutes, or until the desired thickness is achieved.
Add Dairy and Corn: Stir in the milk or heavy cream and frozen corn. Let the stew simmer for another 5-7 minutes to heat everything through.
Taste and Adjust: Taste the stew and adjust the seasoning if necessary, adding more salt, pepper, or thyme to suit your preference.
Serving and Storage Tips:
Serving: Serve this hearty stew hot, topped with freshly chopped parsley if desired for a touch of color. It pairs wonderfully with freshly baked bread or crackers for dipping. A side salad can complement the meal for a well-rounded, satisfying dish.
Storage: Leftover Amish Golden Stew can be stored in an airtight container in the refrigerator for up to 3 days. The stew can also be frozen for up to 3 months. To reheat, simply thaw overnight in the fridge and reheat on the stove over medium heat, adding a little extra broth or milk if needed to restore the stew’s creamy consistency.
Variations:
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