SOUTHERN COMFORT CHICKEN

2 ½ cups cubed chicken 1 garlic clove, finely diced, or equivalent 1 medium onion, sliced in rings 5 medium potatoes, diced 1 cup of frozen carrots, thawed 1 pint of heavy whipping cream ½ - 1 cup water 1 stick (1/2 cup) butter Parsley, Salt and Pepper to taste
Directions
Melt butter in large skillet or dutch oven. On medium low, cook chicken until no longer pink and onions are tender, stirring as necessary. Add garlic when "almost" done. (Do not drain any juices!) Stir in carrots, potatoes and whipping cream. Add seasonings and enough water to cover potatoes. Let simmer for 20 min – 1 hour.
Tell us about your recipe
I found a similar recipe in a magazine years ago and adapted it to my family's tastes. It's a very versatile dish, I have made it with a shredded rotisserie style chicken, canned whole potatoes and/or carrots. It turns out great every time! Easy to convert to a stew, just add other veggies, more whipping cream and water. We like it with a lot of liquid and served with a green salad and rolls (or other bread loaf). As with any soup/stew - the longer it simmers, the better it is. It's even better the next day, IF it lasts that long!