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Chicken Stew Recipe

Photo by: Taste of Home

“Farm-fresh cream gave old-fashioned chicken stews a wonderful richness. This version uses half-and-half to cut the fat while keeping the luscious flavor.“

This recipe is:

Healthy

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4 Servings
Prep: 10 min. Cook: 35 min.

Ingredients

1 broiler/fryer chicken (3 pounds), cut up
4 cups water, divided
2 teaspoons dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
4 medium carrots, cut into 1/2-inch slices
2 medium potatoes, peeled and cut into 1-inch cubes
2 medium parsnips, peeled and cut into 1/2-inch slices
5 tablespoons all-purpose flour
1/3 cup half-and-half cream

Directions

Remove and discard skin from chicken; rinse and pat dry. Place chicken pieces in a Dutch oven; add 3-1/2 cups water, dill, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add the carrots, potatoes and parsnips. Cover and simmer for 20 minutes or until chicken juices run clear.
Using a slotted spoon, remove chicken and vegetables to a large bowl; keep warm. Bring cooking juices to a boil. In a small bowl, combine flour, cream and remaining water until smooth; gradually stir into juices. Cook and stir for 2 minutes or until thickened. Pour over chicken and vegetables. Yield: 4 servings.

Nutritional Analysis: 1-1/4 cups (prepared with fat-free half-and-half) equals 460 calories, 9 g fat (3 g saturated fat), 110 mg cholesterol, 442 mg sodium, 51 g carbohydrate, 7 g fiber, 42 g protein.

Chicken Stew published in Taste of Home February/March 2006, p5

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Ingredients