"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chicken Stew Recipe

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This recipe for Chicken Stew, by , is from The Anderson / Farinella Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Annette Anderson
Added: Thursday, February 24, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 whole boneless, skinless chicken breasts; cut into bite size pieces
1-2 T. olive oil
1 large onion; diced
2 t. dried parsley
2 t. black pepper
1/4 t. seasoned salt
1 clove garlic; crushed
1 "box" chicken broth (4 Cup size)
1 bay leaf
4 potatoes; peeled and cut into 2-inch pieces
2 lg. carrots; peeled and sliced
1 (16 oz.) can Italian stewed tomatoes
1 box frozen Italian green beans
5 T. flour

Directions:
Directions:
In large pot cook onion, garlic and chicken in oil until chicken is no longer pink.
Add rest of ingredients (except green beans and flour).
simmer for about 1 hour.
Add green beans and simmer for 15 more minutes
remove bay leaf
Mix flour with 1/2 cup water.
Add a little hot stew liquid to flour mixture and add this mixture to stew.
Stir to thicken.

Number Of Servings:
Number Of Servings:
5-6
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Eric asked me if I could make chicken stew one day, so I found a recipe on line and altered it to my own liking. We like it with franks hot sauce!

 

 

 

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