Savory chicken stew
Heat 1 tbsp (15 mL) oil in a Dutch oven over medium heat. Pat chicken dry with paper towels. Add chicken to pan in batches and brown on both sides. Transfer chicken to a plate; keep warm. Add remaining oil to pan. Stir in onions and garlic; saute for 4 minutes. Stir in wine, marjoram and rosemary; bring to a boil. Boil until liquid is reduced to 1/4 cup (50 mL). Stir in next 7 ingredients (broth through pepper) and bring to a boil. Return chicken to pan. Reduce heat; cover and simmer, stirring occasionally, for 45 minutes or until chicken and vegetables are tender. May be prepared to this point and refrigerated for up to 24 hours. Reheat stew before proceeding. Whisk together cream and cornstarch until blended; stir into stew. Simmer, stirring frequently, until stew is thickened, about 5 minutes. Serve immediately.
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Serving Size: 1 Serving (271g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 516 | ||
Calories from Fat: 320 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.6g | 47 % | |
Saturated Fat 11g | 55 % | |
Monounsaturated Fat 15g | ||
Polyunsanturated Fat 7.2g | ||
Cholesterol 176.9mg | 54 % | |
Sodium 158.7mg | 5 % | |
Potassium 483.9mg | 13 % | |
Total Carbohydrate 7.2g | 2 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 6.3g | ||
Protein 38.1g | 54 % | |
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: 516
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