Sweet Basil Fragrant Chicken Stew
|Butter||1⁄4 Cup (4 tbs)|
|Chicken||3 Pound, cut up|
|Onions||2 Medium, sliced|
|Chopped celery||1 Cup (16 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Canned tomatoes||28 Ounce|
|Chicken stock/4 chicken bouillon cubes dissolved in 2 cups boiling water||2 Cup (32 tbs)|
|Sweet basil||1⁄2 Teaspoon|
|Monosodium glutamate||1⁄2 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Canned whole kernel corn||1⁄4 Ounce|
|Cold water||1⁄4 Cup (4 tbs)|
Heat butter in large heavy skillet.
Add chicken pieces, sprinkle lightly with salt and pepper and brown well on all sides.
Lift chicken pieces out of pan as they brown.
Add onions to drippings left in pan and cook gently until yellow.
Return chicken to pan and add celery, green pepper, tomatoes, stock, basil, thyme, Tabasco, monosodium glutamate and salt.
Cover and simmer about 45 minutes or until chicken is tender..
Lift chicken pieces out into a large serving dish.
Add corn to mixture remaining in skillet and bring to boiling.
Combine water and flour and stir until smooth.
Add to boiling mixture gradually, stirring constantly.
Cook until thickened and smooth.
Pour over chicken and serve.