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Home > Taste of Home Community > Community Forums > Recipes > REV. KathyF's Skillet Chicken Stew - Excellent!

REV. KathyF's Skillet Chicken Stew - Excellent!

Last post Jan 13, 2004 12:17 PM by kathyf . 3 replies.


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    • Not Ranked
    Joined: May 2003
    Posts: 862
    Posted: Jan 12, 2004 9:52 PM in Recipes
    Post # 1
    REV. KathyF's Skillet Chicken Stew - Excellent!
    Made this stew for dinner tonight and it's excellent. I tweaked the recipe a bit, and have posted Kathy's original recipe along with my tweaks.

    RE: DOES ANY ONE HAVE A GOOD STEW RECIPE
    Posted by: kathyf Posted on: 1/7/2004 12:49:42 PM
    #R2789213
    I am guessing you probably mean beef, but this is an easy chicken one that my whole family loves, even the kids. My daughter loves this with hot rolls. I add a bay leaf and a little kitchen bouquet browning liquid for additional flavor and color.

    Skillet Chicken Stew

    1/3 cup flour
    1/2 tsp salt
    dash pepper
    1 1/2 lbs boneless skinless chicken breast, cut into one inch pieces
    3 tbls butter
    1 medium onion, sliced
    3 celery ribs, sliced
    2 medium potatoes, peeled and cubed
    3 medium carrots, sliced 1/4 inch thick (I used 1 cup baby carrots instead)
    1 cup chicken broth
    1/2 tsp dried thyme
    1 tbls ketchup
    1 tbls corn starch

    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, ketchup and cornstarch. (I also added 1 tsp kitchen bouquet seasoning and 1 bay leaf) Stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. (note: I found 20 minutes was not enough time if you want tender carrots and celery. It took 45 minutes to simmer and I added a little additional chicken broth) Yield: 4 - 6 servings.


    My Tweaks:
    1. I used red potatoes and didn't peel them.
    2. I used 1 1/2 cups chicken broth and 1/2 cup red wine for the liquid.
    3. I used 1 tsp. dried thyme.
    4. I didn't use any cornstarch, but added 1 Tbsp. Bisto (similar to Kitchen Bouquet, but in a powder form...browns and thickens gravy).
    5. I didn't use Kitchen Bouquet.
    6. I used 3 bay leaves
    7. I simmered the stew for about 40 minutes.

    This stew is really good. Thanks, Kathy.

    Sadie
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    • Top 500 Contributor
    Joined: Aug 2001
    Posts: 5,337
    Reply Posted: Jan 13, 2004 9:06 AM in Recipes
    Post # 2
    RE: REV. KathyF's Skillet Chicken Stew - Excellent!
    Sadielady
    Thanks for the review! I am glad you posted your tweaks too. I made this last night and I added some fresh mushrooms that I sauteed with the butter and chicken and I used red potatoes too. It was great (but I had to pick out the mushrooms for the kids - they think mushrooms are "yucky"!) Anyway, thanks again!
    Kathy
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    • Not Ranked
    Joined: May 2003
    Posts: 862
    Reply Posted: Jan 13, 2004 11:13 AM in Recipes
    Post # 3
    RE: REV. KathyF's Skillet Chicken Stew - Excellent!
    Hi Kathy,

    I can't tell you how delicious my daughter and I thought your stew was. I didn't think of mushrooms but will add them the next time. I did throw in some green beans I wanted to eat up, but forgot to mention that in my tweaks. I gave my daughter the leftovers to take home with her, and now today I'm almost regretting my generosity. It's bitterly cold and snowy here and a bowl of chicken stew for supper tonight would have been ideal.

    Sadie
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    • Top 500 Contributor
    Joined: Aug 2001
    Posts: 5,337
    Reply Posted: Jan 13, 2004 12:17 PM in Recipes
    Post # 4
    RE: REV. KathyF's Skillet Chicken Stew - Excellent!
    thanks so much sadielady - actually I had some leftovers for lunch today. It is so cold here that it did hit the spot. It really is a very easy recipe and its so nice because you can add whatever you like to it, just like I added the mushrooms and you added the green beans. Thanks for letting me know!
    Kathy
    False