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Vegetable and Chicken Stew

 Vegetable and Chicken Stew
“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.“
4 ServingsPrep: 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 Facts: 1-1/4 cups (prepared with fat-free half-and-half) equals 460 calories,

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Vegetable and Chicken Stew (continued)

Nutritional Facts: 9 g fat (3 g saturated fat), 110 mg cholesterol, 442 mg sodium, 51 g carbohydrate, 7 g fiber, 42 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.