Chicken and Mixed Vegetable Stew

Recipe by Bev I Am
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READY IN: 1hr 5mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat vegetable oil in heavy large Dutch oven over medium heat.
  • Sprinkle chicken pieces with salt and pepper.
  • Add chicken to pot in batches and cook until light brown, about 5 minutes per side.
  • Transfer chicken to bowl.
  • Pour off fat from pot and discard.
  • Add butter to same pot and melt over medium heat.
  • Add sliced 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 same pot.
  • Add 1 tablespoon tarragon and bay leaf.
  • Reduce heat, cover and simmer until chicken and vegetables are cooked through, turning chicken occasionally, about 30 minutes.
  • Using tongs, transfer chicken pieces to large shallow bowl and tent with foil.
  • Add whipping cream to pot; increase heat and simmer until liquids thicken to sauce consistency, about 10 minutes.
  • Discard bay leaf.
  • Mix in remaining 1 tablespoon tarragon.
  • Season stew to taste with salt and pepper.
  • Spoon sauce and vegetables over chicken and serve.
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