Skillet Chicken Stew

Submitted by Maryland Jim

"Found this recipe is a Cracker Barrel "Old Fashion Country Cooking" Cookbook. It was well received by my family."

 

• Ready In: 1hr 30mins
• Ingredients: 11
• Serves: 4

ingredients

• 3 tablespoons butter
• 1 frying chicken, cut into pieces
• 1⁄2 lb small mushroom
• 4 carrots, thickly sliced
• 2 stalks celery, cut into pieces
• 1 lb small red potato, quartered
• 1 (14 ounce) can chicken broth
• 1 teaspoon salt
• 1⁄4 teaspoon thyme leaves
• 2 tablespoons water
• 4 teaspoons all-purpose flour

directions

1. Melt the butter in a large skillet. Cook the chicken, a few pieces at a time, until browned. Remove from skillet once browned.
2. In the drippings, cook the mushrooms, carrots, and celery over medium heat until browned. Add the potatoes, chicken broth, salt and thyme.
3. Return chicken to the skillet and heat to boiling. Reduce the heat to low and cover. Simmer for 30 minutes, stirring occasionally, until the chicken is tender.
4. Skim the fat from the liquid in the skillet. In a cap combine the flour and water, stir into the skillet. Bring to a boil, stirring until thickened. Serve.

Reviews

[Daryl M.]

This was very nice. I used olive oil instead of butter and didn't have any mushrooms. It worked out very well and my teenage son likes it also.

 

[morgainegeiser]

This was a yummy stew that was simple to prepare. I did substitute chicken breast, as I never use whole chicken, I also added some herbs to spice it up a little.

 

[liljenn]

Very delicious! I added onion and used boneless chicken thighs, also instead of flour I used cornstarch. Definitely a keeper!

 

[Alisa Lea]

Oh this is pure comfort food! I used olive oil, boneless thighs, added an onion, poultry seasoning and savory. Yum!

 

[Charlotte J]

This was fantastic! I made as directed, but increased the thyme to about 1/2 teaspoon. I let everyone add the amount of Kosher salt they wanted at the table. I will be making this one again. Made for ADOPT A TAG, from the game FOOTBALL POOL