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Skillet Chicken Stew Recipe

Skillet Chicken Stew Recipe

Meet the Cook: 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 - 12, 10 and 9 - and I enjoy camping and boating. -Valerie Jordan, Kingmont, West Virginia
TOTAL TIME: Prep: 25 min. Cook: 15 min. YIELD:4-6 servings

Ingredients

  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • Dash pepper
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • 3 tablespoons butter or margarine
  • 1 medium onion, sliced
  • 3 celery ribs, sliced
  • 2 medium potaotes, peeled and cut into 3/4-inch cubes
  • 3 medium carrots, sliced 1/4 inch thick
  • 1 cup chicken broth
  • 1/2 teaspoon dried thyme
  • 1 tablespoon ketchup
  • 1 tablespoon cornstarch

Directions

  • 1. Combine flour, salt and pepper in a shallow bowl; coat chicken. In a large skillet, melt butter; brown chicken. add onion and celery; cook for 3 minutes. Stir in potatoes and carrots. Combine 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. Yield: 4-6 servings.

Nutritional Facts

1-1/2 cups: 275 calories, 9g fat (4g saturated fat), 78mg cholesterol, 524mg sodium, 23g carbohydrate (5g sugars, 3g fiber), 26g protein.

Reviews for Skillet Chicken Stew

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Average Rating
MY REVIEW
bplowman
Reviewed Oct. 21, 2017

"Not much flavor, but will try again adding additional herbs & spices. Prep was very easy."

MY REVIEW
DeliciouslyResourceful_Gina
Reviewed Feb. 22, 2016

"Very good family-friendly weeknight meal. We added 1/2 cup water and 1/2 TSP pepper to the sauce. It was tasty, but we would still like it a bit more flavorful. Next time I will add more spices."

MY REVIEW
luigimon
Reviewed Feb. 27, 2015

"This is amazing and very easy! A definite keeper!"

MY REVIEW
JulieS211
Reviewed Apr. 29, 2014

"This was very good! Fast and easy, too. I did make a few changes in ingredients--I don't like cooked celery, and I wanted more color, so added some peas and corn for that, but that just proves this is a good recipe to follow exactly or use as a "jumping off point." Being able to have a hearty stew ready in about 30 minutes is great for weeknights."

MY REVIEW
Baking Diva
Reviewed Jan. 4, 2014

"This is one of my "go to" recipes. All my guys love it; make it in summer as well as in cool weather as it cooks on stove top rather than heating the oven. I have added extra broth/stock too & altered cook-time to assure veggies are tender, as other reviewers have indicated. Been making it for years and will keep on making it because, as my husband says: "If it ain't broke, don't fix it!""

MY REVIEW
hlillis
Reviewed Dec. 10, 2013

"Very good. Will be making it again and again. Read reviews and used a whole can of low sodium chicken broth but kept ketchup and cornstarch amounts the same.Used fresh thyme & sage. My 8yr old wants it again tomorrow!"

MY REVIEW
Lawler67
Reviewed Oct. 11, 2013

"Great Recipe. I added some poultry seasoning for a little extra flavor. My family requested this stew again."

MY REVIEW
Lizvalinez
Reviewed Apr. 29, 2013

"This recipe was sooooo good! I doubled the broth recipe and let it cook a little longer. The potatoes were still a bit hard I like them a bit more tender but other than that I highly recommend. It's really easy and quick to make, plus I had all of the ingredients at hand."

MY REVIEW
upham1
Reviewed Sep. 22, 2012

"Great for a fall day. I simmered it for 40 minutes and some carrots and potatoes were still aldente. Great flavor. I served it with fresh bread."

MY REVIEW
LeslieH
Reviewed May. 19, 2012

"Excellent recipe that is easy to make."

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