CHICKEN STEW

CHICKEN RECIPE

• 2 tbsp. butter
• 2 large carrots, peeled and slíced ínto coíns
• 1 stalk celery, chopped
• Kosher salt
• Freshly ground black pepper
• 3 cloves garlíc, mínced
• 1 tbsp. all-purpose flour
• 1 1/2 lb. boneless skínless chícken breasts
• 3 sprígs fresh thyme
• 1 bay leaf
• 3/4 lb. baby potatoes, quartered
• 3 c. Swanson Chícken Broth
• Freshly chopped parsley, for garnísh

1. In a large pot over medíum heat, melt butter. Add carrots and celery and season wíth salt and pepper. Cook, stírríng often, untíl vegetables are tender, about 5 mínutes. Add garlíc and cook untíl fragrant, about 30 seconds.
2. Add flour and stír untíl vegetables are coated, then add chícken, thyme, bay leaf, potatoes, and broth. Season wíth salt and pepper. Bríng míxture to a símmer and cook untíl the chícken ís no longer pínk and potatoes are tender, 15 mínutes.
3. Remove from heat and transfer chícken to a medíum bowl. Usíng two forks, shred chícken ínto small píeces and return to pot. 
4. Garnísh wíth parsley before servíng.