Dutchy Chicken Stew
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2 Tbsp. vegetable oil
1 lb. boneless chicken breast
1 Tbsp. cornstarch
2 Tbsp. cider vinegar
2 Tbsp. butter
2 Tbsp. flour
2 c. chicken broth
This hearty hash is a comfort-food supper on a chilly autumn evening.
Peel potatoes and cut into bite-sized chunks.
In a large skillet, heat vegetable oil over medium heat. Add potatoes. Stir occasionally. (Note: this works best if you can have the potatoes in a single layer, mostly.)
While potatoes start cooking, chunk chicken breast into bite-sized pieces. Place in a medium bowl. Toss with cornstarch and cider vinegar. Set aside 15 min.
Move potatoes to the side of the skillet and add the chicken. Brown the chicken.
While the chicken is browning, peel and slice carrot. Add to skillet.
Make a space in the skillet and melt 2 Tbsp. of butter. Add flour and mix with butter to form a roux. Add chicken broth gradually, stirring to keep the gravy smooth.
Stir to combine and coat potatoes, chicken, and carrot with gravy. Cover and simmer until potatoes are tender. (If gravy gets too thick, thin it out with a little more chicken broth or water.)
Submitted by Gretchen Grant
Contributed on: and modified on Tuesday October 2nd, 2007