From the Pantry Butler kitchen

Chicken Stew

8 servings

Chicken Stew

This classic stew can be made on the stove top and cooked in less than an hour. The vegetables and chicken make it a filling meal by itself. USDA MyPlate Kitchen — A Healthier You: Based on the Dietary Guidelines for Americans — US Department of Health and Human Services — Office of Disease Prevention and Health Promotion (public domain), via myplate.food

Ingredients

  • 8 boneless chicken breasts
  • 1 cup water
  • 2 garlic cloves, minced
  • 1 medium onion, chopped
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 3 medium tomatoes, chopped
  • 1/3 tablespoon parsley, chopped — 1 teaspoon
  • 1/4 cup celery, finely chopped
  • 2 medium potatoes, peeled and chopped
  • 2 medium carrots, chopped
  • 2 bay leaves

Method

  1. Wash hands with soap and water.
  2. Remove the skin from the chicken and any extra fat.
  3. In a large skillet combine chicken, water, garlic, onion, salt, pepper, tomatoes, and parsley.
  4. Tightly cover and cook over low heat for 25 minutes.
  5. Add celery, potatoes, carrots, and bay leaves and continue to cook for 15 minutes or until chicken is cooked and vegetables are tender.
  6. Remove bay leaves before serving.

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