Thyme Chicken Stew Recipe
Ingredients
4 tablespoons butter or margarine
1 stewing chicken
2 teaspoons leaf thyme
1 can condensed beef broth
3 tablespoons flour
1 small can evaporated milk
Directions
1. Melt butter or margarine in heavy kettle or Dutch oven; brush part on inside of chicken, then sprinkle chicken with 1 teaspoon thyme. Brown chicken lightly on all sides in remaining butter or margarine.
2. Turn chicken, breast side up; pour beef broth over; sprinkle with remaining 1 teaspoon thyme; cover tightly.
3. Simmer, basting a few times with pan juices, 1 1/2 hours, or until tender. Remove to heated serving platter; keep hot while making gravy.
4. Pour broth from kettle into 4-cup measure. Let fat rise to top, then skim off. Add water to broth, if needed, to make 2 1/2 cups.
5. Return 2 tablespoons fat to kettle; blend in flour; stir in broth. Cook, stirring constantly, until gravy thickens and boils 1 minute. Blend in evaporated milk; heat just to boiling.
2. Turn chicken, breast side up; pour beef broth over; sprinkle with remaining 1 teaspoon thyme; cover tightly.
3. Simmer, basting a few times with pan juices, 1 1/2 hours, or until tender. Remove to heated serving platter; keep hot while making gravy.
4. Pour broth from kettle into 4-cup measure. Let fat rise to top, then skim off. Add water to broth, if needed, to make 2 1/2 cups.
5. Return 2 tablespoons fat to kettle; blend in flour; stir in broth. Cook, stirring constantly, until gravy thickens and boils 1 minute. Blend in evaporated milk; heat just to boiling.
