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12 ounces boneless, skinless chicken breast, diced into ½“ dice
2 tbsp. unsalted butter
½ cup onion, diced into ½“ dice
1 garlic clove, minced
2 ¾ cups chicken stock or broth
1 bay leaf
4 tbsp. butter
2 ¼ cup flour
½ cup canned chickpeas (garbanzo beans), drained
1 ½ lbs. Yukon gold potatoes, peeled & diced into ½“ dice
1 tsp. fresh Italian parsley, coarsely chopped
2 tbsp. curry powder
Salt and pepper to taste
In a medium sized pot over medium heat, brown chicken in 2 tbsp. butter until thoroughly cooked.
Add the onions and garlic and cook for 5-7 minutes or until the onions are translucent.
Add stock and bring to a lazy boil. Reduce heat to a simmer and add bay leaf. Simmer for 1-1 ½ hours, or until the chicken is fork tender.
In a separate small pan over medium heat, whisk together 4 tbsp. butter and flour and cook for 3-4 minutes to make a roux. Add roux into stew, return stew to a lazy boil, then reduce to a simmer.
Add the potatoes and chickpeas. Cook until the potatoes are tender, about 10-15 minutes.
Finish with curry powder and chopped parsley. Season with salt and pepper to taste.
Serve immediately.
