Chicken Stew - cooking recipe

Ingredients

3 to 3 1/2 lb. chicken, cut into small pieces
1 Tbsp. oil
4 carrots, cut into 1-inch chunks
3 stalks celery, cut into 1-inch chunks
1 large onion, cut into wedges
1 lb. quartered potatoes
1 envelope Lipton soup mix (golden herb and lemon)
1/2 c. apple juice
1/2 c. water
1 tsp. salt

Preparation

In a 6-quart Dutch oven or saucepot, heat oil and brown 1/2 of chicken.
Remove chicken.
Repeat with remaining chicken.
Return chicken to Dutch oven.
Stir in carrots, celery, onion, potatoes and salt.
Mix Lipton soup mix with water and apple juice; pour mixture over chicken and vegetables.
Bring to a boil on high heat.
Reduce heat to low and simmer, covered, for 25 minutes, until done and vegetables are tender.