Chicken Stew

Ingredients

• 2 lbs of chicken breast

• 1 onion

• 4 ribs of celery

• 3 carrots

• 4 cups of chicken broth

• 1 lb of baby potatoes

• 2 tbsp of minced garlic

• 6 tbsp of flour

• 3 tbsp of butter

• 3 tbsp of olive oil

• salt

• pepper

• thyme

• rosemary

• garlic powder

• red chili flakes

Directions

1. Dice the onion, celery and carrots into small pieces and cut your baby potatoes in half.

2. Cut the chicken breast into 1 inch cubes and coat with 2 tbsp of flour.

3. Add olive oil and butter into a pot and put over medium heat.

4. Once the olive oil and butter are sizzling add the flour coated chicken into the pot.

5. Cook the chicken until all sides are golden brown (about 7 minutes) . A brown coating of flour may appear on the bottom of the pan.

6. Remove the chicken from the pot and add your onion, celery, garlic and carrots to the pot. Sauté until onions are soft and transparent. As the vegetables cook you will notice the brown coating on the bottom of the pan starts to come up and cook with the vegetables.

7. Add the remaining flour into the pan and return the chicken to the pot.

8. Add the potatoes, chicken broths and seasonings to the pot. The amount of seasonings is your preference but I added about a tablespoon of salt, pepper, thyme, and parsley and a teaspoon of red chili flakes.

9. Place a lid on the pot and allow it to come to a boil. Reduce heat to medium low and cook for 30 minutes.

10. When the stew is done the potatoes should be soft and the broth thickened.

11. Remove from heat and enjoy