Easy Chicken Skillet Stew Recipe
image by iChef.com
Serve this quick and tasty stew with mashed potatoes garnished with paprika. It could also be served with rice.
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.