This is an unconventional recipe that combines chicken with beef franks in a delicious, comforting stew. My mother-in-law actually developed this recipe many years ago and my theory is that she put beef franks in the stew to incentivize my husband to eat his food. Although it may sound out of place, the beef franks give the stew a salty, umami bite that compliments the chicken well. The chicken absorbs the flavors from the vegetables and the beef franks and is super tender. The sautéed onions and celery give the stew the perfect sauce and the acidity from the lemon juice helps brighten the dish.

I recommend serving this stew with a side of basmati rice, however, you can always opt for healthier options such as quinoa, brown rice, or cauliflower rice. The left-overs can be store in the fridge for up to three days or can be frozen in an airtight container for three months. The stew reheats well on stovetop or in microwave. 

Chicken Stew With Beef Franks

Course: Dinner, LunchDifficulty: Medium

Servings

4

servings

Prep time

20

minutes

Cooking time

1

hour 

10

minutes

A comforting dish that’s perfect for chilly fall and winter days. 

Ingredients

• 1½ lbs skinless boneless chicken thighs cut into 1½ inch pieces

• 2 cups of chopped yellow onion

• 1 cup of sliced celery (~1/3″ thick)

• 1 cup sliced hot dogs (~1/3″ thick)

• 1 cup of water

• Juice of 1 lemon

• 2 tsp of corn starch

• Salt and pepper to taste

Directions

• Heat a couple of tablespoons of oil in a large deep non-stick pan with a lid.
• Add onion and celery to the pan. Sauté over medium heat until the onions are translucent (6-8 minutes).
• Add the chicken to the pan and continue to sauté until some color forms on the chicken (~10-15 minutes).
• Add the water, hot dogs, salt and pepper to the dish and bring to simmer. Cover with lid and cook on low heat for 20-25 minutes stirring occasionally.
• Dissolve corn starch in 2 tablespoons of water and add to the stew. Stir to mix.
• Add lemon juice and continue to simmer uncovered for another 10-15 minutes. 
• Remove from heat and serve with a side of basmati or brown rice.