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Chicken Stew Recipe

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This recipe for Chicken Stew is from The Lefa L. Seran SNF Cookbook, 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:  
1 chicken, about 3 pounds, cut up
1/2 cup all-purpose flour
3 tbsp butter
1 cup chopped celery
2 medium onions, thinly sliced
1 can stewed tomatoes
1 tsp seasoned salt
dash pepper
1 bay leaf
4 cups water
4 cups dry red wine
2 cups diced carrots
4 medium potatoes, peeled and diced
4 oz. sliced mushrooms, sautéed
1/4 cup all-purpose flour
1/3 cup water
Directions:
Directions:
Dredge chicken pieces with 1/2 cup flour. Melt butter in a Dutch oven over medium heat; brown chicken pieces on all sides. Add celery, onion, stewed tomatoes, salt, pepper, bay leaf, 4 cups water and wine; bring to a boil. Reduce heat to a simmer, cover, and simmer stew fro 2 hours. Add carrots, potatoes, and mushrooms; cook for about 25 to 30 minutes longer, or until vegetables are tender. Combine 1/4 cup flour and 1/3 cup water; stir until well blended and smooth. Stir flour mixture into the broth; cook and stir until thickened.

 

 

 

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