Lion House Chicken Stew

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
  • Thyme
  • Paprika
  • 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.

I never measure spices-this is what my chicken looked like.

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!

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