Dutch Oven Cooking Chicken Stew:
4 Skinless Boneless Chicken Breasts
2 Russet Potatoes peeled & Cut to thick halves
8 Mushrooms Sliced
1/2 Onion Diced
4 Cloves of garlic minced
6 sprigs of fresh parsley
As much Broccoli as you would like cut into pieces
4 Cups Chicken Broth
Salt & Pepper
Corn Starch or flower for thickening
Throw everything into a well seasoned & greased dutch oven.
Let cook for 15 min and check to see if liquid is needed.
stir and set back on fire for another 5 minutes.
Everything should be done by this point. Check the temperature of the chicken breasts reaches 160 or so. Make sure the potatoes are tender. Add the thickening corn starch or wheat flour and let thicken. Once gravy is thick serve and enjoy!