Country Chicken Stew


  • 1 lb Chicken Cutlets, cubed
  • ½ cp Flour
  • 2 tsp Szeged Chicken Rub or McCormick’s GrillMates Montreal Chicken Seasoning
  • 1 tsp Garlic Salt
  • Olive Oil
  • 1 tbsp Minced Garlic
  • ½ tsp Dried Rosemary Leaves
  • ¼ tsp Dried Thyme Leaves
  • 1 Red Potato or Yukon Gold Potatoes cubed
  • 1 Broccoli Crown cut into pieces
  • 4 or 6 Carrots sliced or crinkle cut
  • 1 can College Inn Chicken Broth
  • 6 oz Dry Vermouth or dry White Wine (Chardonnay or Sauvignon Blanc)
  • 1 tbsp Lemon Juice


  • In large bowl mix Flour, Szeged Chicken Rub and Garlic Salt
  • Dredge several Chicken pieces in Flour mixture
  • In Dutch Oven or Large Wok over medium high heat cook Chicken pieces until golden, remove to dish
  • Turn heat to high, add Minced Garlic, Chicken Broth, Wine, Lemon Juice, Rosemary and Thyme; bring to boil; add Potatoes; cover and cook 5 minutes
  • Reduce heat; add Carrots and Broccoli; cover and simmer 12 miuntes or until Chicken is cooked and Potatoes fork tender
  • Serve