Dean's grandmother made the best chicken stew. I can remember calling her one afternoon on my way home from work and jotting the recipe down on the back of an envelope. I know super safe during a Houston commute, but at least I wasn't texting and driving. I did attempt her recipe a few times, but it was time consuming and honestly, it just couldn't compare to Ma Dot's. So, I figured I better not mess with the original, so I searched for my own version. I gave this one a try, and although not as good as the original, it still makes for a yummy hot meal. It's a bit semi-homemade and a lot of super easy.
Ingredients:
boneless/skinless chicken thighs
1 envelope Lipton onion soup mix
1 can cream of mushroom soup
1/2 soup can of chicken broth
stalk of celery, chopped
bell pepper, chopped
onion, chopped
1 tablespoon of dry roux
Directions:
Season chicken. I use Season-All, garlic powder, onion powder and pepper. Put the chicken in the bottom of a deep ovenproof dish. Pour remaining ingredients over the chicken. Cover and back at 350 for 1-1/2 hours. Serve over rice. Um... easy.
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