RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3637
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| Recipe Name: |
Homey Chicken Stew - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$2.24
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
If you are cooking this for 6 hours, do NOT microwave the vegetables.
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Ingredients:
0.25 Cup parsley, flat-leaf minced
1 to taste salt and pepper
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Directions:
Dry chicken with paper towels and season with greek seasoning. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Brown half of chicken lightly on both sides, 5 to 8 minutes; transfer to bowl. Repeat with 1 tablespoon more oil and remaining chicken; transfer to bowl.
Heat 1 tablespoon more oil over medium-high heat until shimmering. Add onions, garlic, tomato paste, and thyme, and cook until onions are softened and lightly browned, 8 to 10 minutes. Stor in flour and cook 1 minute. Slowly whisk in wine, scraping up any browned bits. Whisk in 1 cup stock, smoothing out any lumps; transfer to slow cooker.
Microwave potatoes and carrots with remaining tablespoon oil in covered bowl, stirring occasionally, until vegetables are nearly tender, about 5 minutes; transfer to slow cooker. Stor remaining 3 cups of stock and bay leaves into slow cooker. Nestle browned chicken with any accumulated juices into slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low.
Transfer chicken to cutting board, let cool slightly, then shred into bite-sized pieces. Let stew settle for 5 minutes, then remove fat from surface using large spoon. Discard bay leaves.
Stir shredded chicken and peas into stew and let sit until heated through, about 5 minutes. Adjust stew consistency with additional hot stock, if needed. Stir in parsley, season with salt and pepper, to taste, and serve. |
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| Nutrition per Serving: |
| Calories: |
327 |
Total Carbs: |
21.3 |
Net Carbs: |
19.1 |
| Cholesterol: |
141.4 |
Fat: |
9.1 |
Protein: |
42.38 |
| Fiber: |
2.24 |
Sodium: |
240.99 |
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