Skillet Chicken Stew
Total TimePrep: 15 min. Cook: 25 min.
It is a good and tasty Recipe. Very easy to make but I was glad I did do what one of the other reviewer had suggested and that was to use more chicken broth. I used two cups of broth and it was perfect
I loved this recipe and so did my family it had lots of flavor I did tweek it a little I added an extra cup of chicken stock and corn starch I wanted extra gravy so I could put it over rice it was fantastic I wrote it down and it went into my recipe box for future dinners this is definitely a comfort food
DH made the recipe as directed. It's delicious. We especially liked the coating on the chicken. We both agreed that a little more broth would be good. DH used tomato paste instead of ketchup because we do not cook with it.
My husband and I loved it. I hate to be one of those reviewers who basically change the entire recipe, but I guess that's who I am now. LOL. My husband is on a sodium restricted diet and I don't always have all the ingredients on hand. I seasoned the flour with some garlic, some generic salt free seasoning and pepper. The first time, I added reduced sodium chicken broth, this time, I added some sodium free chicken bullion and way more water than called for. I also cooked it for longer than required due to my husbands bad teeth, which is also why I added more water. Really had to cook them taters. I had onions, potato and celery on hand. I added canned carrots and a bag of frozen mixed vegetables towards the end. The flour that the chicken was breaded with was actually enough to thicken it quite nicely. I didn't add the cornstarch part. I'm thinking it still tasted pretty much like intended. It was very good. Kinda reminded me of a chicken pot pie, without the pie. My husband wanted me to put it in a pie crust this time, but I refused. That just adds more sodium and other things he doesn't need.
Great recipe! I found 1 cup of chicken broth was not enough. Between the flour mixture with the chicken and the corn starch mixture it became way too thick. I used a 14-ounce can of broth and it was perfect. I agree with talon49 that 1/4 teaspoon of thyme is enough. This recipe will go to my favorite box. Thanks for sharing Valerie.
Delicious ! Only change I made was to cut back the dried thyme to a 1/4 teaspoon instead of the suggested 1/2 teaspoon as we find thyme a strong seasoning. For our taste with this change the stew was perfect. At serving we cracked a little bit of black pepper on top
Great on a cold rainy day. I made it twice now and it did not disappoint!! I made cheddar biscuits to serve along with this yummy soup.
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This is an easy and delicious spin on beef stew. I've make it three times since I found this recipe 1
Wow, this was fantastic! It’s a keeper.