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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken Stew Recipe

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This recipe for Chicken Stew is from Mom's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 small chicken breasts
2 medium carrots
2 medium potatoes
1 medium onion
2 t beef flavored instant bouillon
1 10 ounce package of frozen peas thawed
1 3/4 water
1 14-16 ounce stew tomatoes
1 t thyme
1 T flour
3 T oil
Directions:
Directions:
Using skinless chicken breasts, cut into 2 inch chunks, cut carrots into 1/2 inch pieces, peel and cut potatoes and cut into 2 inch chunks, coarsely chop the onion. In a large nonstick skillet,(12 inch) over medium high heat, add 2 t oil and cook the chicken until golden brown and the juices run clear. Remove the chicken for later. In the drippings, add 1 to 2 t of oil and cook the vegetables, except peas, until brown. Stir in the tomatoes, bouillon and thyme and the water and over high heat until boiling. Reduce the heat to low, cover and simmer until the vegetables are tender. In a cup mix the flour and 2 T water until smooth. Stir this, peas and chicken into the skillet over high heat until boiling. Boil for 1 minute, stirring, until it thickens.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
I have not fixed this in years, but I looked up my old recipes and found it. I guess I will be fixing it again. Low in calories which is a plus. About 400 per serving. If you want it thinner, add some broth or water and if thicker, make up some flour water again.

 

 

 

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