Categories: chicken, entree

Ingredients

• 3 T oil
• 3 T. butter
• garlic to taste (fresh or other)
• 2 - 3 onions cut in chunks
• 5 - 6 carrots cut in chunks
• 4 stalks celery cut in chunks
• 3 - 4 potatoes peeled and cut in chunks (red or gold potatoes retain their shape during cooking better than Idaho, but Idaho cook down some to thicken the broth)
• 3 med sweet potatoes peeled and cut in chunks
• Chicken broth (approx 1 10 oz can or more if you desire)
• Flour and water to make a rue to thicken (if desired)
• Salt and pepper to taste

Directions

1. Cube approx 1-2 lbs. of Chicken (boneless, skinless breasts makes this easy but any cut up chicken will do).

2. Brown chicken in stew pot with oil and butter and garlic (2 -3 cloves diced) and set aside

3. Saute onion, carrots and celery in oil and butter about 5 minutes (until just softened)

4. Add chicken broth, and regular potatoes (if you are using red or gold) and cook for about 10 minutes.

5. Add sweet potatoes and cook 10 more minutes (if you are using regular Idaho potatoes you can add them with the sweet potatoes)

6. Add chicken on top, cover and cook until vegetables are done.

7. Use a rue to thicken if desired.

8. Add salt and pepper to taste.

9. Garnish with fresh parsley just before serving if desired.

Email to a friend | Print this recipe | Back