From Grandma’s Country Kitchen — 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.


Laurie Jackson

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