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Suggest a better descriptionRinse the chicken. Put it in a soup kettle with the stock and water, salt and pepper. Bring to a boil and skim the surface thoroughly. Lower the heat. Add the carrots, celery, leeks, bouquet garni, thyme, and garlic. If using dried tarragon add it now. Cover the kettle with a lid. Let the chickeen poach for 40 minutes or until it is ooked through. Lift the chicken from the pot and transfer it to a large plate. Strain the stock into a large saucepan, reserving the vegetables. Discard the bouquet garni and garlic. Set the stock over high heat and let it boil steadily until the liquid reduces by two-thirds. Meanwhile, when the chicken is cool enough to handle, discard the skin and bones and cut the meat into large pieces; return it to the stock. Drop the pasta into a saucepan of rapidly boiling water and cook it for 5 minutes or until it is tender but still has some bite. Add it to the stock with the vegetables, lemon juice, and fresh tarragon. Taste for seasoning and add more lemon or salt if necessary. Serve at once. The lemon juice really adds a spark to this stew. Recipe by: Jody Adams - chef at Michaelas, Cambridge; Parade Magazine Posted to MC-Recipe Digest V1 #1047 by Cookin44
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Serving Size: 1 Serving (1385g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1068 | ||
Calories from Fat: 559 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 62.1g | 83 % | |
Saturated Fat 17.6g | 88 % | |
Monounsaturated Fat 26.6g | ||
Polyunsanturated Fat 12.9g | ||
Cholesterol 280.8mg | 86 % | |
Sodium 1649.4mg | 57 % | |
Potassium 1644.1mg | 43 % | |
Total Carbohydrate 33.9g | 10 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 33.9g | ||
Protein 86.7g | 124 % | |
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: 1068
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