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This is a recipe based on one my Grandmother and mother used to make. You may use either water or low sodium chicken broth to make this. I used water tonight, and it was still delicious!
- 4 chicken thighs
- 3 tablespoons white flour
- 1⁄4 teaspoon black pepper
- 1 pinch onion powder
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 celery rib
- 1⁄2 medium onion
- 3 garlic cloves
- 2 medium carrots
- 1⁄2 medium swede
- 2 large potatoes
- 1 cup fresh green beans
- 6 cups water or 6 cups low sodium chicken broth
- 1⁄2 teaspoon thyme
- 1 bay leaf
- black pepper, to taste
- Prepare your vegetables by chopping the celery, onion and garlic coarsely. Slice carrots into circles, and slice potatoes into med sized chunks.
- Halve the swede (the vegetable, not the nationality) and slice into medium sized slices.
- Put 2 tbsps of the flour, black pepper and onion powder into a plate, and dust chicken with this mixture.
- Heat oil in a heavy bottomed pot and add butter over med high heat.
- Add chicken pieces and reduce heat to medium.
- Brown the chicken pieces.
- Add chopped onion and celery and garlic cloves to the pot and cook over medium heat until the onion is transparent.
- Bring the water to a boil and add to the pot.
- Reduce the heat to a simmer, and simmer chicken for approximately 10 minutes.
- Add the swede slices and carrots to the mixture and increase heat to medium high.
- Add the bay leaf and the thyme.
- Boil the veg in this broth with the chicken until the swede slices just start turning tender.
- Remove chicken pieces and reserve.
- Add potato chunks and boil broth with veg for another 12 minutes. Add green beans and cook for 8 more minutes. If the stew looks too watery, add a little flour and water paste using the reserved flour.
- Add chicken pieces back to the stew and simmer until all the vegetables are cooked.
- Serve with hot biscuits or sliced bread.