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Skillet Chicken Stew

Western.Chefs's picture
Ingredients
  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
Directions

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: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Stewed
Ingredient: 
Chicken
Interest: 
Everyday

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