Skillet Chicken Stew
|Broiler fryer chicken||3 Pound, cut up (1 Piece)|
|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)|
|Thyme leaves||1⁄4 Teaspoon|
|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.