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Chicken Stew Recipe

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This recipe for Chicken Stew, by , is from Mom's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
margerita pennington

Category:
Category:

Ingredients:  
Ingredients:  
4 small chicken breasts
2 medium carrots
2 medium potatoes
1 medium onion
4 c water
1 14 or 16 ounce stewed tomatoes
2 t beef flavored instant boullion
1 t fresh thyme or if do not have that dried
1T flour
1 10 oz pack frozen peas thawed

Directions:
Directions:
Cut skinned chicken breasts into 2 inch chunks. coarsely chop onion, cut carrots into 1/2 inch pieces. Peel and cut potatoes into 2 inch chunks. In aq non-stick pan about 12 inches, over med high heat add 2t oil and cook chicken until golden brown and juices run clear. In drippings add 1t oil and cook carrots, onions and potatoes til brown. Stir in water and cook 1 min. Stir in tomatoes and bouillion and thyme and a cup of water. Over high heat, heat until boiling. Reduce to low, cover and simmer 25 minutes until vegetables tender. In cup mix the flour and 2 T water. Stir into the chicken and vegetable mixture and add peas. over high heat until boiling. Boil 1 minute until it thickens. I always use a stew or soup pot instead of pan to make sure that I have enough room.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 min
Personal Notes:
Personal Notes:
I have used frozen mixed vegetables before instead, but keep a fresh onion. Works better if you want to save yourself time.

 

 

 

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