Country Chicken Stew

READY IN: 55mins
SERVES: 3
UNITS: US

INGREDIENTS

Nutrition
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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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