From Grandma’s Country Kitchen — Skillet Chicken Stew

SKILLET CHICKEN STEW

1/3 cup all purpose flour

1/2 teaspoon salt

Dash pepper

1 1/2 pounds chicken, cut up

3 tablespoons margarine

1 medium onion, sliced

3 celery ribs, sliced

2 medium potatoes, peeled and cut up

3 medium carrots, sliced

1 cup chicken broth

1/2 teaspoon dried thyme

1 tablespoon ketchup

1 tablespoon cornstarch

Combine flour, salt and pepper in shallow bowl. Coat chicken. In large skillet, melt butter, brown chicken. Add onion and celery. Cook for 3 minutes. Stir in potatoes and carrots. Combine broth, thyme, ketchup and cornstarch. Stir into skillet. Bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes or until vegetables are tender.

Enjoy!

Laurie Jackson

Please feel free to visit my website. Thank you!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s