4 oz unsalted butter
1 1/2 cups chopped yellow onions
2 cloves of garlic, minced
1 Tbsp smoked paprika
1 Tbsp dried oregano
1/4 cup water
1 cup chopped carrots
1 cup chopped celery
1 1/2 cups chopped red pepper (optional)
4 cups chopped Yukon gold potatoes
1 cup chopped summer squash, replace with other types of squash or omit
1/2 cup corn kernels, frozen or fresh if available
4 cups of chicken stock
1 lb cooked chicken breast cut into chunks
1 Tbsp champagne vinegar
Kosher salt and freshly ground black pepper
In a heavy bottomed pot on medium heat, melt butter. Add onions, garlic, paprika and oregano and cook until onions start to turn translucent, about 10 minutes. Add the water and simmer until liquid reduces by about one-third.
Add carrots, celery, potatoes, squash and corn. Add chicken stock until vegetables are just covered. Bring to a simmer and turn down heat to medium low. Allow the stew to simmer until vegetables are tender, 10 – 15 minutes. Remove from heat.
Put 2 cups of stew in a blender, allow it to cool and puree. Add back into stew and stir to combine.
Add chicken, herbs and vinegar. Bring to a simmer. Adjust seasoning with salt and pepper to taste. Serve with hot biscuits.