One-Pot Chicken Dinner
4chicken pieces (i prefer thighs) (can use boneless, skinless)
1 call-purpose flour seasoned with salt and pepper (for dredging)
2 - 3 Tbspcanola oil
2 mediumpotatoes, peeled and cut (cross-wise) into ½ inch coins
1 smallonion, peeled and quartered
1rib celery, cut into 1 inch pieces
1 tspminced garlic
1 can(s)(10.75 oz) cream of chicken soup, undiluted
1 can(s)(10.75 oz) cream of celery soup, undiluted
1 cwater or chicken broth
·salt and pepper to taste
How to Make One-Pot Chicken Dinner
- Prepare your vegetables:
peel the potatoes and cut them cross-wise into ½ inch slices – set aside
peel the onion and cut into 4 to 6 wedges – set aside
cut the celery into 1 inch pieces – set aside
- Prepare the flour:
In a shallow dish, put the flour, ½ tsp salt, ½ tsp black pepper; stir to combine – set aside
- On medium-high, heat the oil in a 3 – 4-quart pot (I use a deep, 12-inch, non-stick skillet with lid)
- Season the chicken with salt and pepper, dredge in flour and place in the hot oil. Cook on both sides (2 – 3 minutes per side, or until lightly browned).
- Remove chicken from pot and discard excess oil.
- Add the soups and water into the pot and heat on medium-high heat until just starting to boil.
- Place the potatoes, onion, celery and garlic into the soup mixture.
- Return the chicken to the pot; cover, turn the heat to low and let simmer slowly for @ 1 hour.
- Check seasoning and add salt and pepper if needed.
- Serve with a fresh salad and hot bread….ENJOY!!!