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Skillet Chicken Stew

Western.Chefs's picture
  Butter/Margarine 3 Tablespoon
  Broiler fryer chicken 3 Pound, cut up (1 Piece)
  Mushrooms 1⁄4 Pound
  Carrots 4 Medium, thickly sliced
  Celery stalks 2 Large, cut into 1-inch pieces
  Small red potatoes 1 Pound, unpeeled and each cut into quarters
  Canned chicken broth 14 1⁄2 Ounce (1 Can)
  Salt 1 Teaspoon
  Thyme leaves 1⁄4 Teaspoon
  Water 2 Tablespoon
  All purpose flour 4 Teaspoon

1. In 12-inch skillet over medium-high heat, in hot butter or margarine, cook chicken, a few pieces at a time, until browned on all sides, removing pieces to a plate as they brown.
2. In drippings in skillet, over medium heat, cook mushrooms, carrots, and celery until browned. Add potatoes, chicken broth, salt, and thyme. Return chicken to skillet; over high heat, heat to boiling. Reduce heat to low; cover and simmer 30 minutes, stirring occasionally, until chicken is fork-tender.
3. Skim fat from liquid in skillet. In cup, mix water and flour; stir into liquid in skillet; cook until mixture thickens and boils, stirring.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 3.9 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3886 Calories from Fat 2204

% Daily Value*

Total Fat 245 g377.4%

Saturated Fat 82.7 g413.6%

Trans Fat 0 g

Cholesterol 1117.3 mg372.4%

Sodium 3295.6 mg137.3%

Total Carbohydrates 135 g45.1%

Dietary Fiber 17.1 g68.5%

Sugars 19.6 g

Protein 280 g560.2%

Vitamin A 888.5% Vitamin C 218.2%

Calcium 38.5% Iron 105.8%

*Based on a 2000 Calorie diet

Skillet Chicken Stew Recipe