Skillet Chicken Stew

Combine flour, salt and pepper in a shallow bowl; coat chicken. In a large skillet, melt the butter; brown chicken. Add onion and celery; cook for 5 minutes. Stir in potatoes and carrots. Combine broth, thyme, ketchup and cornstarch. (I also added 1 tsp kitchen bouquet seasoning and 1 bay leaf) Stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.
(note: I found 20 minutes was not enough time if you want tender carrots and celery. It took 45 minutes to simmer and I added a little additional chicken broth) Yield: 4 - 6 servings.

Serve with Cornbread

Source: kathyf - Taste of Home