CHICKEN AND MIXED VEGETABLE STEW
Stew is always a great supper because it is like a one dish meal. This recipe come from Bon Appetit from 1994.
Provided by Bev I Am
Categories Stew
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat vegetable oil in heavy large Dutch oven over medium heat.
- Sprinkle chicken pieces with salt and pepper.
- Add chicken to pot in batches and cook until light brown, about 5 minutes per side.
- Transfer chicken to bowl.
- Pour off fat from pot and discard.
- Add butter to same pot and melt over medium heat.
- Add sliced parsnips, carrots, leeks and potatoes and stir to coat.
- Cook 8 minutes, stirring occasionally.
- Add flour and stir 2 minutes.
- Gradually mix in chicken broth.
- Increase heat and bring to boil.
- Return chicken to same pot.
- Add 1 tablespoon tarragon and bay leaf.
- Reduce heat, cover and simmer until chicken and vegetables are cooked through, turning chicken occasionally, about 30 minutes.
- Using tongs, transfer chicken pieces to large shallow bowl and tent with foil.
- Add whipping cream to pot; increase heat and simmer until liquids thicken to sauce consistency, about 10 minutes.
- Discard bay leaf.
- Mix in remaining 1 tablespoon tarragon.
- Season stew to taste with salt and pepper.
- Spoon sauce and vegetables over chicken and serve.
Nutrition Facts : Calories 1399.5, Fat 91.9, SaturatedFat 30, Cholesterol 385.4, Sodium 1631.9, Carbohydrate 41.8, Fiber 5.5, Sugar 6.8, Protein 98
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