Chicken Skillet Stew

A nice, hearty, cold-weather meal.

Chicken Skillet Stew

8 chicken thighs
salt
pepper
thyme
oregano
parsley
olive oil
-
garlic, diced
onion, chopped
red pepper, chopped
4-5 potatoes, peeled and quartered
1 c baby carrots
2 T flour
2 c water

Heat oil in large skillet.
Season chicken with salt, pepper and herbs.
Cook chicken until browned on both sides.
Transfer chicken to a plate and set aside.
Add garlic, onion, red pepper, potato, and carrots to skillet.
Cook and stir about 5 minutes.
Sprinkle with flour stir and cook another minute.
Add 2 cups of water and scrape up bottom of pan.
Season with more salt and pepper.
Bring to a boil.
Place chicken back in pan and cover.
You can either continue cooking on low on stove top or place in a 350 degree oven for 30 minutes or until vegetables are tender.
If it is too saucy, place on stove top and remove cover and cook on high until some water evaporates and sauce is thickened.