Parisian Chicken Stew

Parisian Chicken Stew

If it's possible to have light comfort food, this is it. From my sister, Susan.

1 small chicken, cut-up (a fryer or spent layer is fine)
1/4 cup flour
1 Tbsp. thyme
Salt and pepper to taste
3 Tbsp. oil
2 c. chicken broth OR 2 cups water + 2 bouillion cubes
1/4 cup white wine vinegar
2 Tbsp. tomato paste
2-3 garlic cloves
1 c. chopped onions
2 c. chopped carrots
1 c. peas
2 c. diced potatoes, red or white, scrubbed, skins on (this is a good way to use up those little potatoes no one wants to peel)

Wash and dry the chicken pieces, removing as much skin as desired. Mix the flour, thyme, salt and pepper and dredge the chicken pieces in it.

Heat oil in a skillet and brown the chicken pieces all over. Remove the chicken pieces from the pan and add the remaining flour mixture. Whisk in the broth, wine, tomato paste, broth and garlic, scraping the bottom of the pan.

Return the chicken to the pot with potatoes and simmer 20 minutes.

Add the carrots, peas, and onions, and simmer 15 minutes or until the carrots are tender and chicken is cooked through.

Serve with fresh bread or rolls.