Easy Chicken Skillet Stew

4 medium sized chicken breasts or thigh, skinned
3 medium parsnips, chopped small
3 medium carrots, chopped small
1 medium onion, diced
1 Tbsp Olive Oil (or other vegetable oil)
1/2 cup all-purpose flour
1 Tbsp Paprika
1 Tbsp all-purpose flour
1 cup of hot water
1/2 tsp of your favorite dried herbs (thyme, basil etc. or a
combination)
Pepper and salt to taste

Makes 4 servings
Heat a large skillet over medium-high heat. Add oil. While the oil heats, 
combine flour, paprika and pepper (if desired) in a bowl. Dredge chicken until 
complete covered in flour. Add to hot oil.

Cook chicken until well browned. Add onion and cook until translucent. Add 
vegetables, cook until almost tender. Remove chicken and place on plate. You 
will be adding it back to the mixture later.

Push vegetables to outer edge of pan. In center of pan add 1 Tbsp of flour to 
oil (add additional oil if there is not enough, you are making a roux). Cook 
flour and oil stirring constantly until it darkens somewhat (it will start to 
become a lot smoother). Add 1 cup of hot water, stirring constantly. Stir 
vegetables back into sauce. Add herbs and stir until well mixed. Season with 
salt and pepper to taste.

Add chicken to mixture. Simmer covered until vegetables are tender and stew has 
reached desired thickness (if stew is too thick, add a small amount of water 
and stir well).

Test chicken for doneness (Best done with Meat thermometer reading 180°F). When 
chicken is completely cooked serve immediately, the stew will thicken 
substantially as it cools. Serve with mashed potatoes, rice or by itself with a 
nice slice of fresh bread.

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