I’ve been making this chicken stew it seems forever! This is the perfect winter supper dish, although I make it year round. If you asked me to name some of my favorite comfort foods, this would definitely be included. Its sort of like chicken pie over mashed potatoes. Its so easy to make and virtually impossible to mess up.
3-4 boneless, skinless chicken breasts
1 c. flour
salt & pepper
3 Tbsp oil
4 carrots, peeled and sliced
4 stalks celery, sliced
2 15 oz. cans low sodium chicken broth
1 Tbsp parsley, dried
1 tsp celery flakes, dried
2-3 Tbsp cornstarch
Put flour in ziploc bag. Rinse and pat dry chicken breasts. Cut in to large pieces and throw in to ziploc bag to coat with flour. In large frypan, heat oil on medium high heat. Add chicken pieces, season with salt & pepper, and cook until browned on both sides. Drain any excess oil out of pan. Add carrots and celery, and chicken broth. Add parsley and celery flakes.
Turn heat to low, cover, and cook for approx. half and hour or so, or until vegetables and chicken is tender.
Mix approx. 1/2 c. water in with cornstarch, and thicken stew.
Serve over mashed potatoes.