Metric Jester's Quick Chicken Stew

• 2 -3 chicken breasts (with bone and skin still on)
• 1 carrot
• 1 large onion
• 1 stalk celery
• 5 white mushrooms
• 6 -8 potatoes
• 4 cups water
• 1 teaspoon ground turmeric (for colour)
• 1 teaspoon salt
• 2 tablespoons flour (for thickening)

1. Chop carrot, celery, mushrooms and onion and stir fry in dutch oven.
2. Wash and chop potatoes into bite size pieces.
3. Bone and skin chicken, placing bones and skin in large saucepan on high with 4 cups water, tumeric and salt (makes a quick yellow broth).
4. Chop chicken in large bite-sized pieces and add to frying veggies.
5. When chicken is half cooked, add potatoes and continue to stir fry.
6. When chicken is fully cooked, broth should be ready, strain broth into dutch oven retaining one cup to mix with flour.
7. Add extra cup of broth mixed with flour to thicken.
8. Bring to boil and simmer for 10-15 minutes or until potatoes are tender and broth is thick.

chicken, carrot, onion, celery, white mushrooms, potatoes, water, ground turmeric, salt, flour

Taken from www.food.com/recipe/metric-jesters-quick-chicken-stew-337257 (may not work)