Serve this quick and tasty stew with mashed potatoes garnished with paprika. It could also be served with rice.

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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 Reading: From his travels around the world, Clayton has put together an eclectic collection of 250 soup recipes and 50 stew recipes, adding to the clear instructions personal anecdotes and historical background throughout. He covers a wide range of soups, from Asparagus-and-Crab to Peach-Buttermilk. American classics such as New England Chowder, Burgoo and U.S. Senate Bean Soup share the spotlight with such international gems as Japanese Shabu-Shabu, Nigerian Peanut Soup and Scottish Cock-a-Leekie Soup. After a thorough discussion of the many kinds of stocks, from Brown Stock to Vegetable Stock, Mr. Clayton includes, for those of us who are lazy, the pros and cons of homemade versus storebought stock, along with tricks and tips to improve the later.

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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