Try this Homey chicken stew recipe, or contribute your own.
Suggest a better descriptionDry chicen and season w/ salt and p. Heat 1 tbsp oil in skillet over med-high until just smoking. Brown half of chicken lightly on both sides 5 to 8 min Transfer to bowl. Repeat w/ 1 tbsp more oil and remaining chicken and transfer to bowl.
Heat 1 tbsp more oil over med-high until shimmering. Add onion, garlic, tomatoe paste, and tyme, and cook until onions soft. Stir in flour and cook for 1 min. Slowly whisk in wine, scraping up any browned bits. Whisk 1 cup broth, smoothing out lumps; transfer to slow cooker
Microwave potatoes & carrots w/ remaining tablespoon oil in covered bowl about 5 min; transfer to slow cooker. Stir in remaining 3 cups broth and bay leaves into slow cooker
Cook 4 to 6 hrs low
Transfer chicken to cutting board, shred.
Stir shredded chicken and peas into stew and let sit til heated 5 min. Stir in parsley, season w/ s & p
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (460g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 453 | ||
Calories from Fat: 155 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.2g | 23 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 7.6g | ||
Polyunsanturated Fat 4.5g | ||
Cholesterol 189.3mg | 58 % | |
Sodium 943.5mg | 33 % | |
Potassium 974.1mg | 26 % | |
Total Carbohydrate 19.3g | 6 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 15.8g | ||
Protein 52.4g | 75 % | |
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: 453
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