Another of my wife’s favorite recipes. Simple and filling. Great served over rice.
3 skinless/boneless chicken breasts or 4 skinless/boneless thighs
4 small potatoes
1 large onion
2 Tbl butter
2 carrots, peeled and sliced
2 celery stalks, sliced
2 cups chicken broth
1/2 tsp garlic salt
1/2 tsp black pepper
1 tsp dried basil
1 Tbl all purpose flour
1/4 cup water
1 cup frozen peas
Cut chicken and potatoes into 1/2 inch cubes. Cut onion into 8 wedges.
Melt butter in a large Dutch Oven over medium high heat; add chicken and cook, stirring occasionally, until browned.
Add vegetables, chicken broth, and the next 3 ingredients.
Bring to a boil and cover.
Reduce heat and simmer for 30 minutes.
Combine flour and water, stirring until smooth and stir into the stew.
Bring to a boil and cook for 1 minute, stirring, until mixture thickens.
Stir in the peas and cook untl they are warmed through.
Best served over rice.
