Chicken Stew

One of my family’s favorites. And very flexible. I usually get a larger package of chicken, and scale things up accordingly. We like carrots and potatoes, so I’ll use 3 to 4 large carrots, and 4 or more potatoes. Using College Inn chicken broth makes a big difference … the sauce comes out velvety smooth.

  • 1 pound boneless chicken breasts, sliced into bite-sized pieces
  • 1/3 cup flour
  • 1/2 teaspoon salt
  • dash pepper
  • 1/4 cup butter
  • 1 medium onion, sliced
  • 2 stalks celery, sliced 1/4 in thick
  • 1 1/2 cups chicken broth (College Inn is best)
  • 1/2 teaspoon thyme
  • 2 tablespoon catsup
  • 2 (or more…) potatoes, peeled and cubed
  • 2 (or more…) carrots, peeled and sliced
  1. Toss chicken with flour, salt and pepper.
  2. Melt 2T butter in large skillet. Add chicken, reserving excess flour; sauté 3 minutes to brown.
  3. Push chicken to the outer edges of pan; add remaining 2T butter to the middle and stir in reserved flour. Then add onion and celery on top of butter/flour; sauté everything 3 minutes longer.
  4. Add remaining ingredients. Bring to boil. Cover; simmer 15 -20 minutes, or until vegetables are tender, stirring occasionally.

Comments are closed.