Harvest chicken stew

Yield: 1 Servings

Measure Ingredient
4 cups Peeled eggplant; cut into 1 inch cubes
4 cups Small red potatoes; cut into 1/8 inch slices
4 Whole carrots; sliced
3 mediums Onions; cut into fourths
2 cans (14 1/2 oz. each) ready-to-serve clear chicken broth
⅔ cup Chopped parsley
2 teaspoons Dried thyme leaves
¼ teaspoon Salt
¼ teaspoon Pepper
½ cup Cold water
2 tablespoons All-purpose flour
6 Boneless; skinless chicken breast halves, cut into fourths, (about 1 1/2 lbs.)
¼ cup Tomato paste
2 tablespoons Lemon juice

Notes; By Pepper Klitsch, Palmerton. The Times News, PA Heat oven to 350€. Mix eggplant, potatoes, carrots, onions, broth, parsley, thyme, salt, pepper and chicken in oven-proof dutch oven. Cover and bake 50 minutes. Shake cold water and flour in tightly covered container. Stir flour mixture and remaining ingredients into stew. Cover and bake about 20 minutes longer or until chicken is done and is no longer pink in the center. Serves 6.

Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 7, 1998

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