Name: Country Chicken Stew
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 3 serving(s)
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

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Recipe by PalatablePastime

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Country Chicken Stew created by PalatablePastime

This is one of my husband's recipes. He came up with it after coming in from the herb garden with a handful of fresh herbs. I like it. I hope he goes out there again today! ;) (Prep time does not include time to putter around in the garden)

Ready In:: 55mins
Serves:
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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 MADE WITH LOVE BY

@PalatablePastime

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@PalatablePastime

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"This is one of my husband's recipes. He came up with it after coming in from the herb garden with a handful of fresh herbs. I like it. I hope he goes out there again today! ;) (Prep time does not include time to putter around in the garden)"

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review by 2Bleu

4/3/2008

Although we feel this is more of a soup rather than a stew, it's very tasty and flavorful all-the-same. We made this as written, adding some baby corn as well. This dish is very simple and quick to prepare, and all the fresh herbs give it a really nice flavor.

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photo by PalatablePastime

12/23/2004

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creation by PalatablePastime

6/10/2002

This is one of my husband's recipes. He came up with it after coming in from the herb garden with a handful of fresh herbs. I like it. I hope he goes out there again today! ;) (Prep time does not include time to putter around in the garden)