Chicken Stew
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When you’re looking for a true comfort meal…look no more. This is comfort at it’s best!
My Mom used to make this when I was growing up. She was a great cook that had the ability to take a few staple items and pull together a great meal. Perhaps it’s because she grew up in the depression in a large family and they had to make do with what they had. She always said, they didn’t have much, but she had fond memories of her childhood and had great meals and were loved greatly.
One of the dishes she used to make is this great Chicken Stew.
This is so easy to make it’s hard to believe:
Cut boneless, skinless chicken into chunks.
Coat in some flour seasoned with salt, pepper and paprika.
Fry in oil on medium/high heat until browned. Remove to a plate.
Clean oil and loose browned bits out of pan. It’s OK to leave some browned bits that are stuck to the pan.
Place carrots, onions and celery into the pan. Add browned chicken back to the pan.
Add chicken broth, salt, pepper and dried parsley, and cook on medium/low until vegetables are cooked.
Make a slurry of cornstarch and water and thicken to desired thickness.
Serve over mashed potatoes.
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Chicken Stew
Description
This is comfort food at it’s best!
Ingredients
Instructions
Cut boneless, skinless chicken into chunks.
Coat chicken in some flour seasoned with salt, pepper and paprika.
Fry chicken in oil on medium/high heat until browned. Remove to a plate.
Clean oil and loose browned bits out of pan. It’s OK to leave some browned bits that are stuck to the pan.
Place carrots, onions and celery into the pan. Add browned chicken back to the pan.
Add chicken broth, salt, pepper and dried parsley, and cook on medium/low until vegetables are cooked.
Make a slurry of cornstarch and water and thicken to desired thickness.
Serve over mashed potatoes.
Serve over mashed potatoes.