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Oven 400 F, then 325 F Serves 4 |
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4 small baking potatoes |
Wash the potatoes, slice through the skin with a knife. Place in the oven at 400 F. After about 30 minutes, turn down to 325 F when you put the chicken stew in the oven.
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1 medium yellow onion 5 stalks celery
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Chop the onion & celery to ½ inch size. Set aside. |
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12 medium white or Crimini mushrooms
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Wash the mushrooms well in cold water. Trim the stems and cut into quarters. Set aside.
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4 half chicken breasts, boneless, skinless
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Cut the chicken crossways into ¼” thin slices. |
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2 cloves garlic ¼ cup olive oil 1 Tbsp Provence herbs or Italian herbs ½ can Swanson’s Chicken broth
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Mince the garlic. Add the oil, garlic and herbs to a Dutch oven or heavy roasting pan. On the stovetop, heat the pan to medium, then add the chicken. Sauté the chicken for 2-3 minutes, stirring often. Add the onion, celery & mushrooms. Add ½ can (1 cup) of chicken broth. Cover the pan and bake in the oven at 325 F for 40 minutes.
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Fresh green beans |
Prep the green beans and steam on stove top for about 20 minutes or to your liking. Turn off heat. |
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2 Tbsp flour ½ can Swanson’s Chicken broth Salt & pepper |
Remove the stew from the oven. In a small drinking glass, pour ¼ cup of broth. Add the flour and blend with a fork until smooth. Add to the hot stew and quickly stir with a wooden spoon. The stew will thicken a bit. Salt & pepper to taste.
Serve the stew over the baked potato and green beans.
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In England, baked potatoes are served ‘’in their jacket” which is the best part- crispy potato skin!