This recipe is not only heartwarming, but it is easy to put together and cook on the stove for 1 to 1-1/2 hours (No waiting for it to cook in a crockpot all day). I have a neighbor who just had surgery and I decided to make him some chicken stew; however, he let me know that he cannot eat tomatoes; so I developed this recipe. You can easily add a can of stewed tomatoes, if you would like tomatoes in your stew. After I gave a couple of bowls to him; I put stewed tomatoes in the remainder of the stew and shared it with 2 neighbors. They said, “It hit the spot in this chilly weather.” Enjoy!
11. Prepare veggies:
- Boil potatoes and carrots for 10 minutes in a
medium sized sauce pan;
- Drain potatoes and carrots and set aside. Save
water and dump the peas and corn in the hot
water while preparing the chicken.
- Dice the onion and celery; set aside.
- Slice mushrooms (if fresh –or drain an 8 oz jar);
- Clean, trim and cut into 1 inch pieces;
- In a Dutch oven or large skillet, stir-fry the chicken
pieces in 2 T. of vegetable oil.
3Add to skillet (or Dutch oven) the celery, onions and mushrooms and sauté till transparent (just a couple of minutes).
- Stir all, so that the chicken won’t stick to the bottom of the skillet.
4Adding the next to the last ingredients.
- Add Chicken broth and granules;
- Add the two cans of soup;
- Add celery seed, Rosemary, pepper and Kosher salt
5Stir well and cook uncovered over medium heat; stirring occasionally on medium heat (350 degrees).
6Putting everything together:
- 20 to 25 minutes prior to end of cooking, add peas and corn (drain them); and add potatoes and carrots (which have been boiled for 10 minutes)
- Add potato cubes and carrots stirring into chicken
7Ladle stew in a large serving bowl or individual soup bowls.