Incredible Chicken Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 stalks celery2 medium onions2 carrotsOlive oil1 heaped tablespoon all-purpose flourOne 14-ounce can of diced tomatoesSea salt and freshly ground black pepper3 sprigs fresh thyme1 pound boneless, skinless chicken thighs2 cups white wine
Procedure
1. If using the oven to cook your stew, preheat to 350°F.
2. Trim the ends off your celery and roughly chop the stalks. Peel and roughly chop the onions. Peel the carrots, slice lengthwise, and roughly chop.
3. Put a Dutch oven on a medium heat. Put all of the vegetables and your chosen herb into the pan with 2 lugs of olive oil and fry for 10 minutes. Add your meat and flour. Pour in the booze and canned tomatoes. Give it a good stir, then season with a teaspoon of sea salt (less if using table salt) and a few grinds of pepper.
3. Bring to a boil, put the lid on, and either simmer slowly on your cooktop or cook in the oven for the one and a half hours. Remove the lid for the final half hour of simmering or cooking and add a splash of water if it looks a bit dry.
4. When done, your meat should be tender and delicious. Remove any bay leaves or herb stalks before serving, and taste it to see if it needs a bit more salt and pepper.
Number of Servings: 8
Recipe submitted by SparkPeople user MISS.BEE.
1. If using the oven to cook your stew, preheat to 350°F.
2. Trim the ends off your celery and roughly chop the stalks. Peel and roughly chop the onions. Peel the carrots, slice lengthwise, and roughly chop.
3. Put a Dutch oven on a medium heat. Put all of the vegetables and your chosen herb into the pan with 2 lugs of olive oil and fry for 10 minutes. Add your meat and flour. Pour in the booze and canned tomatoes. Give it a good stir, then season with a teaspoon of sea salt (less if using table salt) and a few grinds of pepper.
3. Bring to a boil, put the lid on, and either simmer slowly on your cooktop or cook in the oven for the one and a half hours. Remove the lid for the final half hour of simmering or cooking and add a splash of water if it looks a bit dry.
4. When done, your meat should be tender and delicious. Remove any bay leaves or herb stalks before serving, and taste it to see if it needs a bit more salt and pepper.
Number of Servings: 8
Recipe submitted by SparkPeople user MISS.BEE.
Nutritional Info Amount Per Serving
- Calories: 231.1
- Total Fat: 6.4 g
- Cholesterol: 94.1 mg
- Sodium: 170.9 mg
- Total Carbs: 9.8 g
- Dietary Fiber: 2.4 g
- Protein: 23.6 g
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