Try this Chicken And Mixed Vegetable Stew recipe, or contribute your own.
Suggest a better descriptionHeat 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. Serves 4. Bon Appetit January 1994
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Serving Size: 1 Serving (1235g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1033 | ||
Calories from Fat: 879 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 97.7g | 130 % | |
Saturated Fat 29.4g | 147 % | |
Monounsaturated Fat 51.5g | ||
Polyunsanturated Fat 11.5g | ||
Cholesterol 112.1mg | 34 % | |
Sodium 2375mg | 82 % | |
Potassium 1124.8mg | 30 % | |
Total Carbohydrate 24g | 7 % | |
Dietary Fiber 6.2g | 25 % | |
Sugars, other 17.9g | ||
Protein 16.6g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1033
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