Chicken And Mixed Vegetable Stew
Serves: 5
Brad Rosenbaum
1 January 1970
Based on User reviews:
48
Spice
51
Sweetness
55
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 tbsps
Vegetables Oil3 tbsps
Butter3 large
Carrot (peeled, thinly sliced)3 tbsps
All-Purpose Flour3 cups
Chicken Broth (canned)2 tbsp
Tarragon (minced fresh)1
Bay Leaf1 cup
Whipping CreamDirections:
1
Heat vegetable oil in heavy large Dutch oven over medium heat
2
Sprinkle chicken pieces with salt and pepper
3
Add chicken to pot in batches and cook until light brown, about 5 minutes per side
4
Transfer chicken to bowl
5
Pour off fat from pot and discard
6
Add butter to same pot and melt over medium heat
7
Add sliced parsnips, carrots, leeks and potatoes and stir to coat
8
Cook 8 minutes, stirring occasionally
9
Add flour and stir 2 minutes
10
Gradually mix in chicken broth
11
Increase heat and bring to boil
12
Return chicken to same pot
13
Add 1 tablespoon tarragon and bay leaf
14
Reduce heat, cover and simmer until chicken and vegetables are cooked through, turning chicken occasionally, about 30 minutes
15
Using tongs, transfer chicken pieces to large shallow bowl and tent with foil
16
Add whipping cream to pot; increase heat and simmer until liquids thicken to sauce consistency, about 10 minutes
17
Discard bay leaf
18
Mix in remaining 1 tablespoon tarragon
19
Season stew to taste with salt and pepper
20
Spoon sauce and vegetables over chicken and serve
21
Heat vegetable oil in heavy large Dutch oven over medium heat
22
Sprinkle chicken pieces with salt and pepper
23
Add chicken to pot in batches and cook until light brown, about 5 minutes per side
24
Transfer chicken to bowl
25
Pour off fat from pot and discard
26
Add butter to same pot and melt over medium heat
27
Add sliced parsnips, carrots, leeks and potatoes and stir to coat
28
Cook 8 minutes, stirring occasionally
29
Add flour and stir 2 minutes
30
Gradually mix in chicken broth
31
Increase heat and bring to boil
32
Return chicken to same pot
33
Add 1 tablespoon tarragon and bay leaf
34
Reduce heat, cover and simmer until chicken and vegetables are cooked through, turning chicken occasionally, about 30 minutes
35
Using tongs, transfer chicken pieces to large shallow bowl and tent with foil
36
Add whipping cream to pot; increase heat and simmer until liquids thicken to sauce consistency, about 10 minutes
37
Discard bay leaf
38
Mix in remaining 1 tablespoon tarragon
39
Season stew to taste with salt and pepper
40
Spoon sauce and vegetables over chicken and serve