SKILLET CHICKEN STEW

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Skillet Chicken Stew image

Found this recipe is a Cracker Barrel "Old Fashion Country Cooking" Cookbook. It was well received by my family.

Provided by Maryland Jim

Categories     Stew

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons butter
1 frying chicken, cut into pieces
1/2 lb small mushroom
4 carrots, thickly sliced
2 stalks celery, cut into pieces
1 lb small red potato, quartered
1 (14 ounce) can chicken broth
1 teaspoon salt
1/4 teaspoon thyme leaves
2 tablespoons water
4 teaspoons all-purpose flour

Steps:

  • Melt the butter in a large skillet. Cook the chicken, a few pieces at a time, until browned. Remove from skillet once browned.
  • In the drippings, cook the mushrooms, carrots, and celery over medium heat until browned. Add the potatoes, chicken broth, salt and thyme.
  • Return chicken to the skillet and heat to boiling. Reduce the heat to low and cover. Simmer for 30 minutes, stirring occasionally, until the chicken is tender.
  • Skim the fat from the liquid in the skillet. In a cap combine the flour and water, stir into the skillet. Bring to a boil, stirring until thickened. Serve.

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