Vegetable and Chicken Stew Recipe

4 2 1
Vegetable and Chicken Stew Recipe
Vegetable and Chicken Stew Recipe photo by Taste of Home
Publisher Photo

Vegetable and Chicken Stew Recipe

Read Reviews
4 2 1
Publisher Photo
“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.“
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 35 min.
MAKES:
4 servings
TOTAL TIME:
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.
Originally published as Chicken Stew in Taste of Home February/March 2006, p5

Nutritional Facts

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

  • 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. 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.
  2. 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.
Originally published as Chicken Stew in Taste of Home February/March 2006, p5

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Reviews forVegetable and Chicken Stew

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MY REVIEW
scotland1 User ID: 1426757 138072
Reviewed Jan. 17, 2012

"chicken Stew Recipe was just wonderful.

Yes, I would make it again and agan."

MY REVIEW
cyounce User ID: 2118537 153838
Reviewed Sep. 28, 2010

"This recipe came together easily and was hearty and satisfying . I thought it needed a bit more salt and pepper though, as the seasoning was a bit bland for my taste."

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