Chicken and Vegetable Stew
- Skin chicken. In a 4-1/2-quart Dutch oven cook chicken in hot oil over medium heat for 10 to 15 minutes or until chicken is lightly browned, turning to brown evenly. Drain fat.
- Add 2 cups water, potatoes, carrots, celery, fresh green beans (if using), onion, tomato paste, bay leaf, salt, and rosemary. Bring to boiling. Reduce heat; cover and simmer for 25 minutes.
- Add zucchini and frozen green beans (if using). Cook, covered, for 10 to 15 minutes more or until chicken is tender and no longer pink. Discard bay leaf.
- Combine 1/4 cup water and flour. Add to chicken mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Sprinkle with parsley, if desired. Makes 4 servings.
Nutrition Facts (Chicken and Vegetable Stew)
- Per serving:
- 424 kcal
- 15 g
- (4 g
- 93 mg
- 581 mg
- 43 g
- 31 g