Skillet Chicken Stew

• 3 tablespoons butter
• 1 frying chicken, cut into pieces
• 1/2 lb small mushroom
• 4 carrots, thickly sliced
• 2 stalks celery, cut into pieces
• 1 lb small red potato, quartered
• 1 (14 ounce) can chicken broth
• 1 teaspoon salt
• 1/4 teaspoon thyme leaves
• 2 tablespoons water
• 4 teaspoons all-purpose flour

1. Melt the butter in a large skillet. Cook the chicken, a few pieces at a time, until browned. Remove from skillet once browned.
2. In the drippings, cook the mushrooms, carrots, and celery over medium heat until browned. Add the potatoes, chicken broth, salt and thyme.
3. Return chicken to the skillet and heat to boiling. Reduce the heat to low and cover. Simmer for 30 minutes, stirring occasionally, until the chicken is tender.
4. Skim the fat from the liquid in the skillet. In a cap combine the flour and water, stir into the skillet. Bring to a boil, stirring until thickened. Serve.

butter, chicken, mushroom, carrots, stalks celery, red potato, chicken broth, salt, thyme, water, allpurpose

Taken from www.food.com/recipe/skillet-chicken-stew-222667 (may not work)