Panera Bread (called St. Louis Bread Company in the St. Louis metropolitan area) is a chain of bakery–café quick casual restaurants in the United States and Canada that sells breads, sandwiches, soups, salads, and other bakery items. This site will provide copycat recipes and recipes using products sold at the Panera Bread restaurants. Panera Bread Co. has 1,736 bakery cafes in 45 states and Canada under the Panera Bread, Saint Louis Bread Co. and Paradise Bakery & Cafe brands.
Creamy Chicken Stew
CREAMY CHICKEN STEW
Panera Bread Recipe
1 tablespoon olive oil
1 medium onion, chopped
3 medium carrots, chopped
2 large ribs celery, chopped
4 cups low sodium chicken broth
1 1/4 pounds boneless, skinless, chicken breasts
2 medium Yukon Gold potatoes, peeled and cut into 1/2 inch cubes
4 tablespoons unsalted butter, softened
1/4 cup all purpose flour
2 egg yolks
1/2 cup half and half
1/3 cup fresh or frozen peas
1 teaspoon salt
1/2 teaspoon ground black pepper
Warm the oil in a large soup pot over medium heat. Add the onion, carrots, and celery. Cook until the vegetables are tender, about 6 minutes. Add the broth, chicken, and potatoes; cover; and bring to a gentle simmer over high heat. Uncover, reduce the heat to low, and poach at a bare simmer until the chicken is no longer pink in the center (160 degree internal temperature), about 15 minutes. Remove the chicken to a cutting board to cool.
Meanwhile, in a small heatproof bowl, use a fork to stir together the butter and flour into a smooth paste. Gradually stir the paste, a few bits at a time, into the stew and simmer over low heat until the stew thickens, 3 to 4 minutes.
In the same bowl, whisk together the egg yolks and half and half. Whisk 1/4 cup of the hot stew into the eggs; then whisk the egg mixture back into the stew. Cook over low heat for 1 minute. Cut the chicken into bite size cubes and stir them into the stew along with the peas, salt, and pepper. Heat through; serve.
Tip: For more flavor, stir in 1/2 teaspoon of dried thyme along with the broth. You can also add a tablespoon of chopped fresh parsley just before serving. The stew can be made up to 3 days ahead of time and refrigerated in an airtight container. Reheat it in the microwave or a saucepan just before serving.