Chicken And Mixed Vegetable Stew
|Vegetable oil||2 Tablespoon|
|Chicken||4 Pound, cut into 8 pieces|
|Parsnips||4 , peeled and sliced|
|Carrots||3 Large, peeled and thinly sliced|
|Leeks||3 Medium, halved lengthwise and sliced|
|Baby new potatoes||1 Pound, thickly sliced|
|All purpose flour||3 Tablespoon|
|Canned chicken broth||3 Cup (48 tbs)|
|Minced fresh tarragon/2 teaspoons dried tarragon||2 Tablespoon|
|Whipping cream||1⁄4 Cup (4 tbs)|
Heat vegetable oil in heavy large Dutch oven over medium heat.
Sprinkle chicken pieces with salt and pepper.
Add chicken to pot in batches and cook until light brown, about 5 minutes per side.
Transfer chicken to bowl.
Pour off fat from pot and discard.
Add butter to same pot and melt over medium heat.
Add sliced parsnips, carrots, leeks and potatoes and stir to coat.
Cook 8 minutes, stirring occasionally.
Add flour and stir 2 minutes.
Gradually mix in chicken broth.
Increase heat and bring to boil.
Return chicken to same pot.
Add 1 tablespoon tarragon and bay leaf.
Reduce heat, cover and simmer until chicken and vegetables are cooked through, turning chicken occasionally, about 30 minutes.
Using tongs, transfer chicken pieces to large shallow bowl and tent with foil.
Add whipping cream to pot; increase heat and simmer until liquids thicken to sauce consistency, about 10 minutes.
Discard bay leaf.
Mix in remaining 1 tablespoon tarragon.
Season stew to taste with salt and pepper.
Spoon sauce and vegetables over chicken and serve.
Serving size: Complete recipe
Calories 5707 Calories from Fat 2674
% Daily Value*
Total Fat 299 g459.3%
Saturated Fat 100.2 g500.9%
Trans Fat 0 g
Cholesterol 1395.2 mg465.1%
Sodium 2318.1 mg96.6%
Total Carbohydrates 325 g108.3%
Dietary Fiber 50.9 g203.6%
Sugars 73 g
Protein 420 g839.8%
Vitamin A 1137.8% Vitamin C 424.4%
Calcium 146.8% Iron 270.6%
*Based on a 2000 Calorie diet