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Chicken Stew
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1/2 pound bacon
1 pound boneless chicken
4 potatoes
2 carrots
1 onion, chopped
1 can stewed tomatoes
2 cups water
salt and pepper, to taste
2 bouillon cubes (optional)
2 cups water
1 tablespoon parsley (optional)
1 bay leaf (optional)
2 tablespoons flour
Layer bacon on bottom of Dutch oven; this will keep the chicken from burning. Cut chicken into bite-size pieces and potatoes and carrots into chunks. Place the chicken and vegetables, stewed tomatoes, water, and any seasonings into the Dutch oven. Do not add flour yet. Cook on hot coals or high on camp stove for about 30 to 45 minutes, or until veggies are tender. Add flour to thicken and cook for another 5 to 10 minutes.
Servings: 4 Preparation time: 1 hour
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