1 1/2 lb Chicken; in chunks
1/2 c Flour
1/2 ts (ea) salt & pepper
3 tb Butter
1 md Onion; chopped
3 Celery ribs; chopped
2 c Potatoes; chopped
3 md Carrots; chopped
14 oz Can of chicken broth
1/2 tb Dried thyme
Coat chicken in flour and salt and pepper mixture.
Melt butter in frying pan and brown chicken.
Add onion, celery, potatoes, carrots, broth and thyme.
Cook until vegetables are soft; about 1 hour.
Baker's Note: This is a good crock-pot meal.
Yield: 4-6 servings
Prepared by: Emma Jane Roth
AJ Peachey Big Book of Comfort Foods Recipe Guide
FROM: www.AJPeachey.com
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