Skillet Chicken Stew

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.

Skillet Chicken Stew from The Foodie Army Wife

 

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.

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Cut 2 boneless, skinless chicken breasts into 1 inch cubes and place them in a bowl.

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Add in your flour mixture and stir the chicken to coat it well.

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In a large skillet (one with a lid) melt 3 tablespoons of butter over medium heat.

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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.

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Meanwhile, quarter and then thinly slice a medium onion, and then thinly slice 2 stalks of celery.

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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.

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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.

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Add in the potatoes and carrots, stir them around and let them cook for just a moment.

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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.

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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.

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Kick your husband off the table. “But honey! I’m flying over here!”

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Skillet Chicken Stew from The Foodie Army Wife

Skillet Chicken Stew from The Foodie Army Wife

Skillet Chicken Stew from The Foodie Army Wife

Enjoy!

Skillet Chicken Stew from The Foodie Army Wife

Happy New Year!

Skillet Chicken Stew
 
Prep time
Total time
 
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.
Ingredients
  • ⅓ c flour
  • ½ tsp salt
  • ½ tsp pepper
  • 2 chicken breasts, boneless, skinless
  • 3-4 Tb butter
  • 1 onion
  • 2 stalks celery
  • 2 carrots
  • 2 russet potatoes
  • 2 c chicken broth
  • 2 Tb ketchup
  • 1 Tb cornstarch
  • ½ tsp thyme
Instructions
  1. To begin, in a small dish, stir together the flour, salt and pepper. Set that aside for a moment. Cut the chicken into 1 inch cubes and place them in a bowl. Add in the flour mixture and stir to coat the chicken well. Set that aside for now. In a large skillet, melt 3 of the 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 the onion and thinly slice the 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 the potatoes into about a ¾ inch dice and then peel and thinly slice the carrots. Add in the potatoes and carrots to the skillet, 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 the chicken broth, ketchup, cornstarch and 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.
  2. Enjoy!

Comments

  1. Mona says

    I just wanted to say that I have tried and used Conni’s recipes for years but rarely have commented and thanked her. I realized tonight what a diservice to her this was. I went to make this stew with my daughter’s help. When I told her to mix the ketchup with the broth she looked at me like I was crazy. All I had to do was say, “Connimom said to” (an old blog name Conni went by but what my kids know her as) and she was like “Ok”. The stew was fabulous! A real hit and there was NONE left. It also looked just like the picture. I did cook it in cast iron and served it with baking powder biscuits. So my point tonight is not how great the stew was that’s a given, but that to my family Conni is a trusted household name. As much as Betty Crocker, which is the only other cookbook I use. Thank you, Conni.

    • says

      Oh my heavens Mona, you made me tear up, and that never happens! Thank you so much for the beautifully kind words. You are a treasure. “Connimom” was my first blog on xanga, in 2006 :)

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