Chicken and Vegetable Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tbsp vegetable oil, divided1 lb ground chicken3 each carrots, parsnips and leeks, sliced1 lb potatoes, thickly sliced or cut into chunks3 tbsp all purpose flour3 cups chicken broth2 tbsp minced fresh tarragon (or 2 tsp dried)1 bay leaf
1. Heat half of the oil in heavy bottomed pot over medium heat. Add chicken and cook until brown, about 5 minutes. Transfer chicken to a bowl.
2. Add remaining oil to same pot and heat over medium heat. Add parsnips, carrots, leeks and potatoes and stir to coat. Cook 8 minutes, stirring occasionally. Add flour and stir 2 minutes. Gradually mix in chicken broth. Increase heat and bring to boil. Return chicken to pot. Add 1 tablespoon of tarragon and bay leaf.
3. Reduce heat, cover and simmer until chicken and vegetables are cooked through, about 20 minutes. Discard bay leaf. Mix in remaining 1 tablespoon of tarragon. Season with salt and pepper.
Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user HOLLY1977.
2. Add remaining oil to same pot and heat over medium heat. Add parsnips, carrots, leeks and potatoes and stir to coat. Cook 8 minutes, stirring occasionally. Add flour and stir 2 minutes. Gradually mix in chicken broth. Increase heat and bring to boil. Return chicken to pot. Add 1 tablespoon of tarragon and bay leaf.
3. Reduce heat, cover and simmer until chicken and vegetables are cooked through, about 20 minutes. Discard bay leaf. Mix in remaining 1 tablespoon of tarragon. Season with salt and pepper.
Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user HOLLY1977.
Nutritional Info Amount Per Serving
- Calories: 389.5
- Total Fat: 10.3 g
- Cholesterol: 12.2 mg
- Sodium: 1,261.8 mg
- Total Carbs: 58.9 g
- Dietary Fiber: 9.6 g
- Protein: 18.7 g
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