↞ recipe box start page
Category: Stews
Prep Time: Cook Time: Total Time:
4 lb roasting chicken, cut into 8 pieces
1/3 cup flour
2 tsp salt
1/4 tsp pepper
1 tsp dried thyme
2 tbsp butter and vegetable oil
8 medium onions, peeled
1 bay leaf
1 (8 oz) can tomatoes
3 carrots, halved and pared
1/4 lb snow peas
Potato Border
Instant mashed potatoes, enough for 6-8 servings
1/4 cup butter
2 tsp salt
Milk
Wash and pat dry chicken pieces. Combine flour, salt, pepper and thyme. Coat chicken with flour mixture and reserve flour for layer.
Heat butter and oil in a Dutch oven. Brown chicken on all sides and remove as they brown. Add onions to pan and cook, covered, about 5 minutes, or until lightly browned. Return chicken pieces to Dutch oven; add bay leave, 1 1/2 cups water, tomatoes and carrots; stir to combine.
Place a large sheet of waxed paper just under the lid. Pour off any liquid that collects on paper during cooking, to keep if from diluting sauce. Bring to boiling; reduce heat and simmer covered, for 40 minutes or until chicken and vegetables and tender.
Snip off stem ends of snow peas; pull strings and add to stew during the last 5 minutes.
Combine reserved flour with 1/4 cup water, stir into chicken mixture. Remove and discard bay leaf. Simmer, covered for 10 minutes or until slightly thickened. Turn into large baking dish.
Potato border: Prepare mashed potatoes as directed using the amount of water specified on the pkg and the butter, salt and mil called for. Spoon mashed potatoes into pastry bag and edge the mixture around the baking dish. Broil 6 inches from heat sour or until potatoes are lightly browned.
view more member recipes
CHICKEN STEW WITH VEGETABLES
view my recipes
print
save
Category: Stews
Prep Time: Cook Time: Total Time:
4 lb roasting chicken, cut into 8 pieces
1/3 cup flour
2 tsp salt
1/4 tsp pepper
1 tsp dried thyme
2 tbsp butter and vegetable oil
8 medium onions, peeled
1 bay leaf
1 (8 oz) can tomatoes
3 carrots, halved and pared
1/4 lb snow peas
Potato Border
Instant mashed potatoes, enough for 6-8 servings
1/4 cup butter
2 tsp salt
Milk
Wash and pat dry chicken pieces. Combine flour, salt, pepper and thyme. Coat chicken with flour mixture and reserve flour for layer.
Heat butter and oil in a Dutch oven. Brown chicken on all sides and remove as they brown. Add onions to pan and cook, covered, about 5 minutes, or until lightly browned. Return chicken pieces to Dutch oven; add bay leave, 1 1/2 cups water, tomatoes and carrots; stir to combine.
Place a large sheet of waxed paper just under the lid. Pour off any liquid that collects on paper during cooking, to keep if from diluting sauce. Bring to boiling; reduce heat and simmer covered, for 40 minutes or until chicken and vegetables and tender.
Snip off stem ends of snow peas; pull strings and add to stew during the last 5 minutes.
Combine reserved flour with 1/4 cup water, stir into chicken mixture. Remove and discard bay leaf. Simmer, covered for 10 minutes or until slightly thickened. Turn into large baking dish.
Potato border: Prepare mashed potatoes as directed using the amount of water specified on the pkg and the butter, salt and mil called for. Spoon mashed potatoes into pastry bag and edge the mixture around the baking dish. Broil 6 inches from heat sour or until potatoes are lightly browned.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Chicken Marsala Stew With Spring Vegetables
by ICOOK2
This recipe compensates for the flavor typical stews develop during long simmers by drawing on potent ingredients such as Marsala wine and balsamic vinegar. It also uses flavor-enhancing techniques,
by ICOOK2
This recipe compensates for the flavor typical stews develop during long simmers by drawing on potent ingredients such as Marsala wine and balsamic vinegar. It also uses flavor-enhancing techniques,
Texas Beef Stew With Vegetables
by sgre52160
2 lbs sirloin tips, cut into 1-inch cubes 1 (14.5 oz) can Mexican-style tomatoes or stewed tomatoes 1 (10 1/2 oz) can condensed beef broth, undiluted 1 cup mild picante sauce 1 1/2 cups frozen who
by sgre52160
2 lbs sirloin tips, cut into 1-inch cubes 1 (14.5 oz) can Mexican-style tomatoes or stewed tomatoes 1 (10 1/2 oz) can condensed beef broth, undiluted 1 cup mild picante sauce 1 1/2 cups frozen who
Beef Stew With Roasted Vegetables
by charlene8819
3 tsp olive oil 1 lb beef chuck, cut into 1/2 inch cubes 3 cloves garlic, peeled, left whole 1 1/2 tsp dried thyme 1/2 tsp salt 1/4 tsp black pepper 1 can (13 3/4 oz) lower sodium beef broth 2
by charlene8819
3 tsp olive oil 1 lb beef chuck, cut into 1/2 inch cubes 3 cloves garlic, peeled, left whole 1 1/2 tsp dried thyme 1/2 tsp salt 1/4 tsp black pepper 1 can (13 3/4 oz) lower sodium beef broth 2
view more member recipes