Country Chicken and Potato Stew |
422 | Chicken/Poultry |
|
Yield/Servings: 6 servings |
Ingredients: |
1 broiler-fryer (3 lbs.) 3 tbs. red wine 3 stalks celery, cut up 1 medium onion, quartered 1 tsp. salt | 1 tsp. thyme leaves 3 medium potatoes 4 medium carrots 1 can (10 3/4 oz.) condensed cream of chicken soup |
|
Instructions: |
Cut up chicken. peel and quarter the potatoes Peel and cut carrots in large chunks.
Under broiler, brown chicken pieces, skin-side up. Drain off fat. In large, heavy kettle or Dutch oven, place chicken, 1 1/2 cups water and remaining ingredients, except potatoes and carrots. Cover and cook 30 minutes; stirring occasionally. Skim off surface fat. Add potatoes and carrots; cook 30 minutes more or until chicken and vegetables are tender. |
|
Submitted by: Creative Cooking USA |