1 chicken fryer (2 1/2 to 3 lbs.), quartered
2 lg. onions, sliced
3 cloves garlic, minced
2 or 3 celery stalks, diced
1/2 lb. baby carrots
1/2 lb. fresh mushrooms, cleaned and sliced
1 cup chicken broth
Parsley flakes
extra virgin olive oil or butter
salt, pepper, garlic powder (to taste)
Minute Rice, cooked

Brown chicken in a Dutch oven or large cast iron pot in hot olive oil. Remove chicken and set aside; add celery, onion and garlic. Sauté until softened.

Return chicken to pan with onions and celery. Cover and stew for 30 minutes.

Add vegetables and seasonings to taste. Cover and cook 30 to 45 minutes, or until chicken and vegetables are tender.

Serve over cooked rice with chow mein noodles.

For an extra flavorful sauce, a little chicken bouillon or chicken soup base may be added if desired. If a thicker sauce is desired, remove chicken and vegetables and sprinkle a small amount of flour over the liquid and thicken to desired consistency.

This can be varied by adding cubed potatoes along with the carrots or it can be served over wide egg noodles or Pot Pie Noodles instead of rice.

Submitted by: CM