SKILLET CHICKEN STEW
It's been 20 years now since I adapted this from a recipe for beef stew. We like it so much that, in all that time, I have never changed any ingredients or amounts - unless it was to double them! Our home's on a river, and my husband, our three boys and I enjoy camping and boating. - Valerie Jordan, Kingmont, West Virginia
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large shallow dish, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and turn to coat. , In a large skillet, melt butter; cook chicken until juices to clear. Add onion and celery; cook for 3 minutes. Stir in potatoes and carrots. , In a small bowl, combine the broth, thyme, ketchup and cornstarch; stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are tender.
Nutrition Facts : Calories 275 calories, Fat 9g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 524mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein.
CHICKEN STEW IN A SKILLET
This is a wonderful one dish chicken recipe. Just serve with some hot crusty bread when you're craving some delicious old fashioned comfort food.
Provided by Marie
Categories Stew
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut chicken into bite size pieces, about 1".
- Salt and pepper chicken and dredge in flour.
- In a large skillet, melt the butter and brown chicken.
- Add onion and garlic and cook until softened.
- Stir in potatoes and carrots.
- Add flour and stir, then add broth and bring to a boil.
- Reduce heat, cover and simmer for about 30 minutes or until veggies are tender.
- Stir in peas and heat through.
Nutrition Facts : Calories 526.4, Fat 14.2, SaturatedFat 6.7, Cholesterol 131.9, Sodium 679.1, Carbohydrate 52.5, Fiber 7.2, Sugar 6.6, Protein 45.8
SKILLET CHICKEN STEW
Make and share this Skillet Chicken Stew recipe from Food.com.
Provided by Rainlily
Categories Chicken
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Combine flour, salt and pepper in a shallow bowl; coat chicken.
- In a large skillet, melt the butter; brown chicken. Add onion and celery; cook for 5 minutes.
- Stir in potatoes and carrots. Combine broth, thyme,bay leaf, ketchup and cornstarch; add to skillet. Bring to a boil.
- Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.
Nutrition Facts : Calories 439.4, Fat 11.5, SaturatedFat 6.2, Cholesterol 121.6, Sodium 757.7, Carbohydrate 37.7, Fiber 4.9, Sugar 5.7, Protein 44.8
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