Country Chicken Stew
photo by PalatablePastime
- Ready In:
- 55mins
- Ingredients:
- 19
- Serves:
-
3
ingredients
- 3 chicken legs, skinned and separated into pieces
- 1 -2 tablespoon vegetable oil
- 2 cups baby carrots
- 1 medium onion, quartered and sliced
- 3 medium unpeeled potatoes, cubed
- 1 (14 1/2 ounce) can fat-free low-sodium chicken broth
- 1 teaspoon chopped fresh basil
- 1 1⁄2 teaspoons chopped fresh marjoram
- 1 teaspoon minced fresh sage
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon sweet Hungarian paprika
- 1 bay leaf
- 1⁄4 teaspoon dried tarragon
- 1⁄4 teaspoon dried thyme
- 1 (16 ounce) can chopped tomatoes, with liquid
- 1⁄2 cup dry sherry
- 2 tablespoons cornstarch, mixed with
- 1⁄4 cup water
- salt and black pepper
directions
- Brown chicken pieces in oil on both sides in dutch oven over medium heat; drain off excess oil.
- Add carrots, onion, potato, broth, basil, marjoram, sage, onion powder, paprika, bay leaf, thyme, and tarragon to chicken in pan.
- Add salt and pepper to taste; bring mixture to a boil, reduce heat, cover, and simmer for 20 minutes or until vegetables are tender.
- Add tomatoes with their juice and the wine.
- Cover and simmer 10 minutes more or until chicken is tender and cooked through.
- Remove chicken to platter; discard bay leaf; and skim fat.
- Stir cornstarch mixture into stew and stir constantly until thickened.
- Adjust taste for salt and pepper, and return chicken to pan.
- Simmer for 5-10 minutes or until warmed through.
- Serve with parsley dumplings, or over split biscuits, if desired.
- Tastes good just as it is, too.
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RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com