Quick and Easy Dutch Oven Chicken Stew

Bro. Williams 4th Ward

Equipment: 12 or 14 inch Dutch Oven
20 to 24 BBQ briquettes (or cook on top of the propane stove) Paring knife
Cutting board
Large stirring spoon

Ingredients: 1 to 1 1/Z lbs. chicken breasts or thighs (cut up) 1/4 to %2 cup flour
1 lg. can cream of chicken soup
1 can chicken broth
2 Tbs. chicken bullion
1 pint half and half or milk 6 to 8 potatoes (cut up)
1 pkg. frozen peas and carrots

Prepare briquettes, 8-10 for the bottom, 12-14 for the top. In a frying pan or Dutch oven, saute chunks of chicken in a little oil. Season with salt and pepper and season salt. Add the flour to coat the meat. Add cream soup, broth, bullion and half and half. Stir well. Add cut up potatoes. Let cook for 30 minutes, stir frequently, then add frozen vegetables. Cook for a few more minutes, until potatoes are tender. If it becomes to thick add milk. Print Recipe