This is another one of those great weeknight-one pot-left overs kind of meals. We’ll make this chicken stew when there isn’t a lot of time for dinner and we can’t be bothered to come up with something new. It’s just so easy and these ingredients are always on hand.
- 1/4 cup Flour
- Seasoned Salt
- Black Pepper
- 1 – 1/2 lbs Chicken Breast, cut in bite sized chunks
- 2 Tbs Butter
- 1/2-2/3 Onion, chopped
- 2 Celery Stalks, chopped
- 1/2 cup Carrots, chopped
- 1 large Potato, cut in bite sized chunks
- 2 tsp minced Garlic
- 1 cup Chicken Stock
- 1 Tbs Ketchup
- 1 Tbs Cornstarch
Mix together flour and a dash of seasoned salt, pepper, thyme, and paprika then toss in the chicken and coat evenly.
In a medium skillet or dutch oven melt the butter (and a little olive oil to keep it from burning) then brown the chicken on all sides.
Add onion, celery, carrots, potatoes, and garlic and cook for 4-5 minutes to start cooking off the veg.
Mix together the ketchup and cornstarch to form a paste, then add to the pot along with the chicken stock. Bring to a boil, then lower to a simmer for 15-20 minutes until the potatoes are cooked through. (Make sure to scrape up the brown toasted bits on the bottom of the pan every once in a while, that’s the good stuff!)
Apparently everything I make comes in a bowl, but meh-it’s winter time. I couldn’t even be bothered to make homemade biscuits so thanks Pillsbury!