Chicken and Vegetable Stew

Hearty stews, particularly this rosemary-seasoned one, are rewarding comfort food year-round.

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Reviews (0)

Rate This!

  • Makes: 4 servings
  • Start to Finish: 1 hr

Chicken and Vegetable Stew

Reviews (0)

Rate This!

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Pin
Oops, we're sorry. Something went wrong. Please try again later.

Nutrition Facts (Chicken and Vegetable Stew)

  • Per serving:
  • 424 kcal ,
  • 15 g fat
  • (4 g sat. fat ,
  • 93 mg chol. ,
  • 581 mg sodium ,
  • 43 g carb. ,
  • 31 g pro.
rate this recipe!
add review

Reviews (0)


Similar Recipes

close
close
close
close
close

Loading... Please wait...

Add My Photo close
Uh oh! Unexpected error. Please try later.
Rate & Review
Uh oh! Please pick a jpg at least 600x600px
Add My Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.
Uh oh! Please pick a jpg at least 600x600px
Change Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.

Your Rating

Your Review

4000 Characters Remaining
No one has shared their photo yet.
close