I very commonly make chicken stew for dinner. It’s easy, delicious, and truly the essence of comfort food. For a little variation, I put the mixture in to individual soup crocks and topped with a pie crust round. I use my favorite Bell & Evans chicken to ensure the tenderest chicken in my pies.
3-4 chicken breast halves, skinless and boneless
1 c. flour in a ziploc bag
salt & pepper and a little seasoned salt added to flour
3-4 celery hearts, sliced
3-4 carrots, peeled and sliced
1/2 a small onion, diced
48 oz. low sodium chicken broth
1 Tbsp dried parsley
1 tsp dried celery flakes
salt & pepper
1-2 Tbsp cornstarch
Preheat heavy high sided frypan or Sauteuse pan with 3-4 Tbsp canola oil.
Rinse and pat dry chicken breasts. Cut breasts on the diagonal, with the grain, in strips about 1 inch wide. Put in ziploc bag and shake. Take out chicken shaking to remove excess flour. Cook on medium high heat until lightly browned. Turn over to other side and lightly brown.
Remove chicken and if there is any excess oil on pan, remove. Put chicken back in to the pan and add celery, carrots, onions, chicken broth and seasonings.
Cook on medium for approx. 20-25 minutes, or until carrots are tender.
Thicken broth with a tbsp of cornstarch mixed with a little water. Cut chicken in to smaller pieces if desired.
Some cubed raw potatoes or peas can be added if desired. Add in the step with the raw carrots, etc.