Chicken Stew

Thanks for the input on the sign shop. I'm not going to rush out and blow it all at once so if those light bulbs come on, keep sending ideas.

OK, I know when I started this blog I promised not to bore people by reporting what I had for breakfast but this was lunch. Serve it thick as a stew, thinner like a soup, cook it down, bake, and serve as a casserole, or thicken as a pot pie filling. Remember, I'm no food stylist. You can make it as pretty as you want.

Season some chicken thighs with salt and pepper and brown in a little oil. I had skinless boneless and they worked fine.(If you use regular thighs, you will want to remove bones and skin when you shred the chicken.)

Remove chicken, drain fat. Saute' a chopped onion, a carrot, and a couple of stalks of celery in the same pan. Put chicken back in the pan and add a can of stewed tomatoes. Braise covered for an hour or so until the chicken is falling apart. Remove chicken and shred with a fork. If you want more broth, add another can of tomatoes. Return to pan with a diced potato.Simmer all til potato is done. Salt and pepper to taste. Finally, stir in a couple of handfuls of fresh baby spinach. As soon as the spinach wilts it's ready to serve.
Yum, Yum, Yum and pretty healthy too. Thanks for stopping by.