Chicken Stew

• 5 boneless chicken thighs (about 1 lb.)
• 2 Tbsp. salad oil
• 4 medium Irish potatoes, cut into chunks
• 1/4 c. chicken broth or 1 1/2 Tbsp. chicken bouillon and 1 1/4 c. water
• 1 onion, sliced
• 1 Tbsp. all-purpose flour
• 1 tsp. chopped rosemary or 1/4 tsp. dried
• 1/4 c. orange juice

1. Brown skinless thighs in 2 tablespoons oil.
2. Add onion and 1 teaspoon salt.
3. Cook until tender.
4. With a fork, remove chicken to bowl, leaving onion in skillet.
5. In bowl, mix together orange juice, broth, flour and 3/4 cup water.
6. Add this mixture and the potatoes to the onion in the skillet.
7. Also add 1/4 teaspoon salt. Heat to boiling.
8. Reduce heat.
9. Cover and simmer for 10 minutes or until potatoes are tender.
10. Return thighs to skillet.
11. Stir in remaining rosemary and cook until done.
12. May garnish with thin strips of orange peel.

chicken, salad oil, irish potatoes, chicken broth, onion, flour, rosemary, orange juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=438395 (may not work)