Chicken Stew

8 ingredients
5 steps

Ingredients

  • 8 chicken thighs
  • 6 chicken legs
  • 10 small or medium potatoes
  • 1 to 1 1/2 cups frozen peas
  • salt to taste
  • 1/2 onion, diced
  • 1 c. chicken broth
  • flour or cornstarch (for thickening)

Directions

  1. 1
    Cook chicken and debone.
  2. 2
    Return to juice.
  3. 3
    Dice potatoes. Cook peas and potatoes in chicken broth with diced onion and salt. Set aside 1 cup of chicken broth to cool.
  4. 4
    When cool enough, add thickening, about 2 tablespoons.
  5. 5
    On low heat, stir until thickness desired.

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