French Stew
In Dutch oven or large heavy-bottomed saucepan, heat half of the oil over m heat; cook onion, fennel, carrots, garlic, thyme and rosemary, stirring often, until beginning to soften, about 5 mins. Using slotted spoon, remove to plate. set aside.
Sprinkle chicken with salt. Add remaining oil to pan; heat over m-h heat. Cook chicken and sausage, stirring occasionally, until no longer pink, about 4 mins. Sprinkle with flour; cook, stirring, for 1 min.
Stir in ionion mix, tomatoes, beans and 1 cup water, scraping up browned bits; bring to boil. Reduce heat, cover and simmer, stirring occasionally, until slightly thickened and veggies tender, 5 to 7 mins. Discard Thyme.
While stew simmering, in skillet, melt butter over m heat; cook bread crumbs, stirring often, until golden brown, 5 mins. Stir in 1 tbsp. of parsley.
Stir remaining parsley into stew. Sprinkle with bread crumbs mix.
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Serving Size: 1 Serving (366g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 469 | ||
Calories from Fat: 134 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.9g | 20 % | |
Saturated Fat 6.2g | 31 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 20.3mg | 6 % | |
Sodium 721.4mg | 25 % | |
Potassium 979.3mg | 26 % | |
Total Carbohydrate 74g | 22 % | |
Dietary Fiber 9.9g | 40 % | |
Sugars, other 64.1g | ||
Protein 12.6g | 18 % | |
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: 469
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