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Vegetable and Chicken Stew

Name: Vegetable and Chicken Stew
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings.
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

1 review

Test Kitchen Approved

Total Time

Prep: 10 min. Cook: 35 min.

Makes

4 servings

“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.“

Vegetable and Chicken Stew Recipe photo by Taste of Home

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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.

Nutrition Facts

1-1/4 cups: 460 calories, 9g fat (3g saturated fat), 110mg cholesterol, 442mg sodium, 51g carbohydrate (12g sugars, 7g fiber), 42g protein.

Vegetable and Chicken Stew

Ingredients

Directions

Nutrition Facts

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