Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, skillet chicken stew. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

This Skillet Chicken Stew is perfect for a busy weeknight! This recipe for skillet chicken stew is full of Tex-Mex flavor, and it's surprisingly fast and easy to prepare and cook. You can also use leftover chicken, rotisserie chicken.

Skillet Chicken Stew is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Skillet Chicken Stew is something which I’ve loved my whole life.

To get started with this recipe, we must first prepare a few components. You can cook skillet chicken stew using 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Skillet Chicken Stew:

1. Prepare 1 waxy potato, peeled and cut into 1/2 in. cubes
2. Take 2 chicken quarters
3. Prepare 1 medium onion, chopped
4. Prepare 2 cups chicken stock
5. Take 1 tbsp fresh thyme
6. Take 1 medium carrot, sliced 1/4 in. thick
7. Take 1 tsp chopped fresh sage
8. Get 1 tbsp cold butter
9. Prepare 1 tsp all-purpose flour
10. Get 1/4 cup frozen sweet peas

Rinse chicken with cold running water; pat dry. Crispy skillet chicken is cooked in a flavorful lemon broth and served on a bed of Swiss chard, potatoes, and carrots. Skillet Chicken Stew Recipe. by CookEatShare Cookbook. In large skillet fry bacon till crisp.

Instructions to make Skillet Chicken Stew:

1. Add a splash of veg oil to a small non-stick skillet on medium-high heat. Add the potatoes and fry for 5 minutes until browned and fully cooked. Remove the potatoes and season them lightly with salt and pepper.
2. Season the chicken with salt and pepper and sear them in the pan for about 10 minutes until browned all over. Spoon the excess oil from the pan and add the onions. Let fry for 1 minute.
3. Add the chicken stock and thyme to the pan. Let simmer for 30 minutes, turning the chicken over regularly. If the liquid level gets too low, add extra water. You want to keep the chicken about half submerged.
4. Add the carrots and sage to the pan. Let simmer for 10 minutes. Remove the chicken to a plate and let the sauce reduce until there's only about a cup left in the pan.
5. Stir the butter into the pan until it melts. Make a slurry by mixing the flour with a few tbsp water, then stir it in also. Turn the heat down to low and let simmer gently for 2 to 3 minutes. Check the seasoning and add extra salt and pepper as needed.
6. Return the chicken and potatoes to the pan along with the peas. Let simmer a final minute to bring everything up to temperature, then serve.

This hearty chicken stew only takes five minutes to put together and—bonus!—it all happens in a single skillet. Giada De Laurentiis serves up a one-skillet chicken stew that is a hearty and satisfying weeknight meal. To start a perfect chicken recipe, start with pantry staples like flour and spices to fresh chicken–but no need to use a deep fryer. A sturdy skillet is all it takes to make this juicy, crispy pan-fried chicken. You won't be able to resist that sizzle.

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