French Chicken Stew
Recipe: #6319
August 26, 2012
Categories: Chicken, Fathers Day, Game/Sports Day, Sunday Dinner, Gluten-Free, High Protein, Low Carbohydrate, Alcohol, Wine, Boneless Pieces, Chicken Dinner, more
"This was created with the help of a good friend. We saw a similar version in one of those small checkout counter cookbooks. We loved some of the flavors; but decided to add our touches and came up with this. We called it 'French' because of the brandy, but otherwise ... I can't really say how we decided on this name. It is a great make ahead meal, as it freezes really well. But; it is very quick to make on the stove top. You can make this with both chicken breasts or thighs or a mix which I love. And even though it does have cream - NOT much - it does freeze well. I even used frozen green beans for this; but fresh obviously are always better. Easy and delicious."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (400.4 g)
- Calories 718
- Total Fat - 35.3 g
- Saturated Fat - 14.8 g
- Cholesterol - 155.6 mg
- Sodium - 729.4 mg
- Total Carbohydrate - 58.2 g
- Dietary Fiber - 3.8 g
- Sugars - 27.3 g
- Protein - 42.8 g
- Calcium - 81.5 mg
- Iron - 2.5 mg
- Vitamin C - 9.5 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Chicken ... Bring the chicken to room temperature and season well with salt and pepper. Add the butter and oil to the saute pan and saute the chicken until golden brown on each side. About 5 minutes. Remove the chicken to a plate while you saute the vegetables.
Step 2
Vegetables ...Add the remaining butter and oil to the saute pan and add the celery, onions, mushrooms, carrots, and green beans. Saute just a couple of minutes and then deglaze with the white wine. Stir well to deglaze the pan; then add in the brandy, broth, thyme, tarragon, parsley, peas, and the chicken. Season with salt and pepper. Cook 15-20 minutes until the chicken is cooked through and the vegetables are tender.
Step 3
Thicken ... Mix the cream and flour together (I start with 1 tablespoon first; it depends on how thick you want the stew); then, and slowly add to the pan. Whisk well to combine and bring to a light boil, and cook another 5 minutes until everything is cooked through.
Step 4
Serve ... ENJOY with my 'Herbed Pastry Wedges.'
Tips
No special items needed.
0 Reviews
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