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Prep Time:25 minsAdditional Time:25 minsTotal Time:50 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:25 minsAdditional Time:25 minsTotal Time:50 minsServings:4Yield:4 servings
Prep Time:25 mins
Prep Time:
25 mins
Additional Time:25 mins
Additional Time:
Total Time:50 mins
Total Time:
50 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Jump to recipe
Is Chicken Stew Good for You?
Chicken stew can be nutritious and healthy, especially when you add a variety of vegetables to the stew.Vegetablesare low in calories and high in fiber. Adding vegetables like carrots, celery, leeks, potatoes and green beans can help you meet the recommended amount ofvegetable servings a day. Our hearty chicken stew is low in calories, high in fiber and a good source of protein, vitamins and minerals.
Chicken thighsare a good source of protein and nutrients. Eating foods that contain protein can support weight-management goals and support bone health, among many other potential benefits.
What Goes Well with Chicken Stew?
Try our hearty chicken stew withButtermilk Biscuits, Cauliflower Cheddar Bay Biscuits or Angel Biscuits. It also pairs well withParker House Rolls,Corn MuffinsandSlow-Cooker Honey Whole-Wheat Rolls.
Cook Mode(Keep screen awake)Ingredients2teaspoonscanola oil4skinless, boneless chicken thighs, cut into 1 1/2-inch pieces (about 1 pound)4mediumcarrots, thinly sliced (2 cups)2stalkscelery, thinly sliced (1 cup)2mediumleeks, thinly sliced (2/3 cup)3clovesgarlic, minced2cupsreduced-sodium chicken broth1mediumround red potato, cubed (3/4 cup)1cupfrozen cut green beans2teaspoonssnipped fresh rosemary or 1 teaspoon dried rosemary, crushed¼teaspoonground black pepper½cupfat-free milk1tablespoonflourCracked black pepper
Cook Mode(Keep screen awake)
Ingredients
2teaspoonscanola oil
4skinless, boneless chicken thighs, cut into 1 1/2-inch pieces (about 1 pound)
4mediumcarrots, thinly sliced (2 cups)
2stalkscelery, thinly sliced (1 cup)
2mediumleeks, thinly sliced (2/3 cup)
3clovesgarlic, minced
2cupsreduced-sodium chicken broth
1mediumround red potato, cubed (3/4 cup)
1cupfrozen cut green beans
2teaspoonssnipped fresh rosemary or 1 teaspoon dried rosemary, crushed
¼teaspoonground black pepper
½cupfat-free milk
1tablespoonflour
Cracked black pepper
DirectionsIn a 4-quart Dutch oven heat oil over medium heat. Add chicken, carrots, celery, leeks and garlic. Cook and stir for 5 to 8 minutes or until chicken is brown on all sides and vegetables are starting to soften. Stir in chicken broth, potato, green beans, rosemary and ground black pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until vegetables are tender and chicken is no longer pink.Meanwhile, in a small bowl whisk together milk and flour until smooth. Stir mixture into cooked stew. Return to boiling; reduce heat. Cook and stir for about 2 minutes or until mixture is thickened. To serve, ladle stew into four bowls. Sprinkle each serving with cracked black pepper.Equipment4-quart Dutch ovenTo make aheadStore in an airtight container and refrigerate for up to 3 days.Originally appeared: Diabetic Living Magazine
Directions
In a 4-quart Dutch oven heat oil over medium heat. Add chicken, carrots, celery, leeks and garlic. Cook and stir for 5 to 8 minutes or until chicken is brown on all sides and vegetables are starting to soften. Stir in chicken broth, potato, green beans, rosemary and ground black pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until vegetables are tender and chicken is no longer pink.Meanwhile, in a small bowl whisk together milk and flour until smooth. Stir mixture into cooked stew. Return to boiling; reduce heat. Cook and stir for about 2 minutes or until mixture is thickened. To serve, ladle stew into four bowls. Sprinkle each serving with cracked black pepper.Equipment4-quart Dutch ovenTo make aheadStore in an airtight container and refrigerate for up to 3 days.
In a 4-quart Dutch oven heat oil over medium heat. Add chicken, carrots, celery, leeks and garlic. Cook and stir for 5 to 8 minutes or until chicken is brown on all sides and vegetables are starting to soften. Stir in chicken broth, potato, green beans, rosemary and ground black pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until vegetables are tender and chicken is no longer pink.
Meanwhile, in a small bowl whisk together milk and flour until smooth. Stir mixture into cooked stew. Return to boiling; reduce heat. Cook and stir for about 2 minutes or until mixture is thickened. To serve, ladle stew into four bowls. Sprinkle each serving with cracked black pepper.
Equipment
4-quart Dutch oven
To make ahead
Store in an airtight container and refrigerate for up to 3 days.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)269Calories7gFat24gCarbs27gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
