Chicken and Vegetable Stew
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Chicken and Vegetable Stew calories by ingredient
Introduction
A new taste to stew. A new taste to stew.Number of Servings: 4
Ingredients
-
2 tbsp vegetable oil, divided
1 lb ground chicken
3 each carrots, parsnips and leeks, sliced
1 lb potatoes, thickly sliced or cut into chunks
3 tbsp all purpose flour
3 cups chicken broth
2 tbsp minced fresh tarragon (or 2 tsp dried)
1 bay leaf
Directions
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.