Autumn Chicken Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Autumn Chicken Stew5 teaspoons extra-virgin olive oil , divided1 pound chicken tenders , cut into bite-size pieces1 large onion , chopped2 medium carrots , peeled and chopped2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried1/2 teaspoon salt1/4 teaspoon freshly ground pepper4 cups reduced-sodium chicken broth2 Yukon Gold Potatoes
Steps:
1: Heat 2 teaspoons oil in a Dutch oven over medium heat. Add chicken and cook, stirring occasionally, until just cooked through, 3 to 5 minutes. Transfer to a plate. 2: Add the remaining 3 teaspoons oil to the pot. Add onion, potatoes, carrots, rosemary, salt and pepper and cook, stirring often, until the vegetables begin to soften, 3 to 5 minutes. Add broth; bring to a simmer over high heat. Reduce heat to maintain a simmer and cook, stirring often, until the vegetables are tender, 8 to 10 minutes. Return the chicken to the pot and stir.
Number of Servings: 6
Recipe submitted by SparkPeople user METABS88.
1: Heat 2 teaspoons oil in a Dutch oven over medium heat. Add chicken and cook, stirring occasionally, until just cooked through, 3 to 5 minutes. Transfer to a plate. 2: Add the remaining 3 teaspoons oil to the pot. Add onion, potatoes, carrots, rosemary, salt and pepper and cook, stirring often, until the vegetables begin to soften, 3 to 5 minutes. Add broth; bring to a simmer over high heat. Reduce heat to maintain a simmer and cook, stirring often, until the vegetables are tender, 8 to 10 minutes. Return the chicken to the pot and stir.
Number of Servings: 6
Recipe submitted by SparkPeople user METABS88.
Nutritional Info Amount Per Serving
- Calories: 199.5
- Total Fat: 12.4 g
- Cholesterol: 10.2 mg
- Sodium: 1,071.9 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 3.3 g
- Protein: 5.6 g
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