With tender potatoes and a thick gravy, Skillet Chicken Stew is such a comforting treat. But seeing as it only takes about half an hour to make, you can enjoy this any night of the week. And if you have had a long night of ringing in the new year, you’ll love how easy this is to make.
To begin, in a small dish, combine a third of a cup of flour and a half teaspoon each of salt and pepper. Set that aside for a moment.
Cut 2 boneless, skinless chicken breasts into 1 inch cubes and place them in a bowl.
Add in your flour mixture and stir the chicken to coat it well.
In a large skillet (one with a lid) melt 3 tablespoons of butter over medium heat.
When the butter is melted and bubbly, toss in your chicken. Spread it out in the butter and let it sit and brown for a couple minutes, then turn and brown the other side as well. Add additional butter if it begins to get dry and stick.
Meanwhile, quarter and then thinly slice a medium onion, and then thinly slice 2 stalks of celery.
When your chicken is beautifully golden add in the celery and onion. Stir them in and let them cook about 3 or 4 minutes, getting a little color themselves.
While those are doing their thing, cut 2 good sized russet potatoes into about a 3/4 inch dice. Peel and thinly slice 2 carrots.
Add in the potatoes and carrots, stir them around and let them cook for just a moment.
In a bowl, you’re going to mix up the gravy. It may sound a little odd, but trust me. You’ll need 2 cups of chicken broth, 2 tablespoons of ketchup, a tablespoon of cornstarch and a half teaspoon of thyme. Whisk those together until smooth.
Pour the liquid into the skillet. Bring it to a gentle boil, cover, reduce the heat and simmer for 15 –20 minutes or until the vegetables are just done. Give it an occasional stir while it cooks.
Kick your husband off the table. “But honey! I’m flying over here!”
Happy New Year!