Prep Time: 30 minutes
Cook Time: 35-45 minutes
Servings: 8
Submitted by chefaroo
DESCRIPTION
Use 12 inch Dutch oven
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- 2 pounds of cubed chicken
- 1/2 cups flour
- 2 tablespoons butter
- 2 diced onions
- 8 sliced potatoes
- 4 peeled and sliced carrots
- 1 chopped stalk celery
- 1/2 cup water
DIRECTIONS
Heat Dutch oven with 24 briquettes on the bottom. Melt the butter in the Dutch oven and spread it around. Dredge the chicken in the flour and brown in the butter. Add the onions and cook until the onions are soft. Cover with remaining ingredients and stew at 350 degrees F for 30-40 minutes.
See our Dutch Oven Cooking Tips.