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| Chicken Stew in a Bread Bowl |
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2 or 3 boneless chicken breasts, cut into bite size pieces |
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2 cups cubed potatoes |
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1/2 cup sliced carrots |
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1/4 cup chopped onion |
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1/4 cup chopped celery |
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1/4 tsp. pepper |
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1/8 tsp. garlic powder |
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1/2 tsp. parsley flakes |
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water |
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flour |
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as many bread bowls as you are cooking for |
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Brown chicken breasts in a cast iron pan. Add vegetables. Add enough water to cover chicken and vegetables. Add seasoning. Bring to a boil and cook until vegetables are soft. Make sure to stir enough to scrape the `brown' off the bottom of the pan (that's what makes great gravy!) Whisk 4 tbs. of flour with a cup of water and add to pan. Turn up the heat and stir until it boils and thickens (add more flour/water if necessary). Cut out the center of the bread bowls and fill with stew. |
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