Ingredients
- 3 chicken drumsticks
- 3 chicken thighs
- 1 to 2 tablespoons oil (vegetable oil)
- 2 cups baby carrots
- 1 medium yellow onion, quartered and sliced
- 3 medium unpeeled potatoes, cubed
- 1 can (14 1/2 ounce) low-sodium chicken broth (fat-free)
- 1 teaspoon chopped fresh basil
- 1 1/2 teaspoons chopped fresh marjoram
- 1 teaspoon minced fresh sage
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika (sweet Hungarian paprika)
- 1 bay leaf
- 1/4 teaspoon dried tarragon
- 1/4 teaspoon dried thyme
- 1 can (16 ounce) chopped tomatoes (with liquid)
- 1/2 cup dry sherry
- 2 tablespoons cornstarch (mixed with 1/4 cup water)
- Salt and black pepper
How to Make
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Step 1: Brown chicken pieces in oil on both sides in dutch oven over medium heat; drain off excess oil.
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Step 2: Add carrots, onion, potato, broth, basil, marjoram, sage, onion powder, paprika, bay leaf, thyme, and tarragon to chicken in pan.
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Step 3: Add salt and pepper to taste; bring mixture to a boil, reduce heat, cover, and simmer for 20 minutes or until vegetables are tender.
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Step 4: Add tomatoes with their juice and the wine.
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Step 5: Cover and simmer 10 minutes more or until chicken is tender and cooked through.
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Step 6: Remove chicken to platter; discard bay leaf; and skim fat.
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Step 7: Stir cornstarch mixture into stew and stir constantly until thickened.
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Step 8: Adjust taste for salt and pepper, and return chicken to pan.
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Step 9: Simmer for 5-10 minutes or until warmed through.
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Step 10: Serve with parsley dumplings, or over split biscuits, if desired.
We hope you enjoy this recipe!
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