Country Chicken Stew
Created by Sue on February 26, 2013
- Servings: 3
- Prep Time: 10m
- Cook Time: 45m
- Recipe #8264
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
-
Step 1: Brown chicken pieces in oil on both sides in dutch oven over medium heat; drain off excess oil.
-
Step 2: Add carrots, onion, potato, broth, basil, marjoram, sage, onion powder, paprika, bay leaf, thyme, and tarragon to chicken in pan.
-
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.
-
Step 4: Add tomatoes with their juice and the wine.
-
Step 5: Cover and simmer 10 minutes more or until chicken is tender and cooked through.
-
Step 6: Remove chicken to platter; discard bay leaf; and skim fat.
-
Step 7: Stir cornstarch mixture into stew and stir constantly until thickened.
-
Step 8: Adjust taste for salt and pepper, and return chicken to pan.
-
Step 9: Simmer for 5-10 minutes or until warmed through.
-
Step 10: Serve with parsley dumplings, or over split biscuits, if desired.
Nutritional Facts
- Serving Size: 1 (850.9 g)
- Calories 801
- Total Fat - 42.5 g
- Saturated Fat - 10.7 g
- Cholesterol - 268.4 mg
- Sodium - 868.1 mg
- Total Carbohydrate - 50.2 g
- Dietary Fiber - 8.5 g
- Sugars - 8.8 g
- Protein - 54 g
- Calcium - 98.1 mg
- Iron - 4.6 mg
- Vitamin C - 43.8 mg
- Thiamin - 0.5 mg