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| Easy Chicken Skillet Stew |
by Kent VillardServe this quick and tasty stew with mashed potatoes garnished with paprika. It could also be served with rice. Easy Chicken Skillet Stew 4 medium sized chicken breasts or thigh, skinned 3 medium parsnips, chopped small 3 medium carrots, chopped small 1 medium onion, diced 1 Tbsp Olive Oil (or other vegetable oil) 1/2 cup all-purpose flour 1 Tbsp Paprika 1 Tbsp all-purpose flour 1 cup of hot water 1/2 tsp of your favorite dried herbs (thyme, basil etc. or a combination) Pepper and salt to taste Makes 4 servings Heat a large skillet over medium-high heat. Add oil. While the oil heats, combine flour, paprika and pepper (if desired) in a bowl. Dredge chicken until complete covered in flour. Add to hot oil. Cook chicken until well browned. Add onion and cook until translucent. Add vegetables, cook until almost tender. Remove chicken and place on plate. You will be adding it back to the mixture later. Push vegetables to outer edge of pan. In center of pan add 1 Tbsp of flour to oil (add additional oil if there is not enough, you are making a roux). Cook flour and oil stirring constantly until it darkens somewhat (it will start to become a lot smoother). Add 1 cup of hot water, stirring constantly. Stir vegetables back into sauce. Add herbs and stir until well mixed. Season with salt and pepper to taste. Add chicken to mixture. Simmer covered until vegetables are tender and stew has reached desired thickness (if stew is too thick, add a small amount of water and stir well). Test chicken for doneness (Best done with Meat thermometer reading 180°F). When chicken is completely cooked serve immediately, the stew will thicken substantially as it cools. Serve with mashed potatoes, rice or by itself with a nice slice of fresh bread.  Recommended ReadingThe Best Recipe: Soups & Stews Everyone loves soups and stews--but how best to prepare these sometimes challenging dishes? The Best Recipe: Soups & Stews, part of the Best Recipe series from the editors of Cook's Illustrated magazine, has the answer. Applying its signature "trial and error" approach to the business of choosing definitive recipes and techniques, the magazine tested 23 noodle soups, 40 corn chowders, and 54 beef Burgundies. The results? Not only 200 exemplary recipes--ranging from Manhattan Clam Chowder and Cream of Tomato Soup to Lobster Bisques, Chicken Noodle Soup, Irish Stew, and Beef Goulash--but an armament of technical information, tips, and equipment recommendations all cooks will welcome. (courtesy: Amazon.com) |
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About the Author: Kent Villard is the webmaster and co-owner of The Internet Chef. For more great articles, cooking info, and a lot more recipes, visit iChef |
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Create My Own Soup 
