Chicken Vegetable Stew
- Number of Servings: 10
Ingredients
1 roasting chicken, about 4 to 5 pounds, cut up2 tablespoons vegetable oil1 1/2 cups water1/2 cup sherry or broth2 teaspoons salt1/2 teaspoon pepper8 to 10 small white onions, halved1 cup fresh or frozen green peas1 cup sliced carrots1/2 cup diced turnip or rutabaga1 cup diced potatoes1/2 cup fresh or frozen corn1/3 cup flour mixed with 1/2 cup cool water to form a paste
Heat the oil in a Dutch oven or heavy pot. Add the chicken pieces; brown on all sides. Add water, sherry, salt and pepper. Cover and simmer for about 45 minutes.
Add onions, peas, carrots, turnip, potatoes and corn; cover and simmer for another 35 to 45 minutes.
Stir in the flour and water mixture; continue cooking until stew is thickened, about 10 minutes. Serve over rice, if desired.
Serving Size: Serves 6
Number of Servings: 10
Recipe submitted by SparkPeople user GALTSHRUGGED.
Add onions, peas, carrots, turnip, potatoes and corn; cover and simmer for another 35 to 45 minutes.
Stir in the flour and water mixture; continue cooking until stew is thickened, about 10 minutes. Serve over rice, if desired.
Serving Size: Serves 6
Number of Servings: 10
Recipe submitted by SparkPeople user GALTSHRUGGED.
Nutritional Info Amount Per Serving
- Calories: 300.2
- Total Fat: 14.9 g
- Cholesterol: 80.0 mg
- Sodium: 1,037.6 mg
- Total Carbs: 21.1 g
- Dietary Fiber: 3.5 g
- Protein: 20.5 g
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