RecipesMagazine

Chicken Vegetable Stew

Chicken Vegetable Stew
Chicken Vegetable Stew is a dairy free recipe with 7 servings. This main course has 385 calories, 31g of protein, and 15g of fat per serving. This recipe covers 29% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. If you have water, less-sodium chicken broth, chicken thighs, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

1
Heat the oil in a large Dutch oven over medium-high heat.
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Cooking OilCooking Oil
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Dutch OvenDutch Oven
2
Add chicken to pan; cook 5 minutes, browning on all sides.
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Whole ChickenWhole Chicken
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Frying PanFrying Pan
3
Add potato and next 6 ingredients (through salt); stir well.
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PotatoPotato
SaltSalt
4
Add broth; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until chicken is done.
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Whole ChickenWhole Chicken
BrothBroth
5
Lightly spoon flour into a dry measuring cup; level with a knife.
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All Purpose FlourAll Purpose Flour
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KnifeKnife
6
Combine flour and water, stirring with a whisk until smooth.
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WaterWater
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7
Add flour mixture and peas to pan. Bring to a boil; cook 5 minutes.
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PeasPeas
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8
Remove chicken from pan; cool slightly.
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9
Remove chicken from bones; discard bones. Return chicken to pan; stir to combine.
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Whole ChickenWhole Chicken
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Frying PanFrying Pan
DifficultyHard
Ready In45 m.
Servings7
Health Score29
Dairy Free
DietsDairy Free
Dish TypesLunchMain CourseMain DishDinner
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