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Parisian Chicken Stew

Parisian Chicken Stew Recipe

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Prep/Cook Time: 45 Minutes
Servings: 4
Average Rating: Star Star Star Star Star

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1 package
Salt and ground pepper to taste
1/4 cup flour
1 teaspoon dried thyme leaves
3 tablespoons canola oil
1 can (14 1/2 ounces) beef broth
1/4 cup white wine
2 tablespoons tomato paste
1 clove garlic, minced
1 pound small red potatoes, scrubbed and quartered
1 package (16 ounces) frozen baby carrots
1 package (10 ounces) frozen peas and onions
Thyme sprigs or chopped parsley (optional)


  1. Remove skin from chicken. Sprinkle chicken lightly with salt and pepper to taste.
  2. On dinner plate, combine flour and thyme. Coat thighs lightly with flour, reserving any excess.
  3. In Dutch oven over medium high heat, heat oil. Add chicken; cook 3 to 4 minutes on each side or until browned. Remove and keep warm.
  4. Add reserved flour to pot; cook 3 to 4 minutes, or until flour has deepened to a rich brown, stirring constantly. With wire whisk, stir in beef broth, wine, tomato paste and garlic.
  5. Return chicken to pot and add potatoes. Reduce heat to medium low; cover and cook 15 to 20 minutes, or until potatoes are tender but not mushy.
  6. Stir in frozen vegetables; simmer 5 to 10 minutes longer, or until chicken is cooked through and vegetables are tender.
  7. To serve, garnish with thyme sprigs or chopped parsley.

Note

Nutrition facts are based on removal of skin from chicken.


  • Serving Size

  • Servings Per Recipe 4

  • Amount Per Serving (* % of Daily Value)

  • Calories 527

  • Total Fat 21g (0%)

  • Saturated Fat 4.7g (0%)

  • Trans Fat 0g

  • Cholesterol 111mg (0%)

  • Sodium 738mg (0%)

  • Total Carbohydrate 52g (0%)

  • Dietary Fiber 0.5g

  • Sugars g

  • Protein 33g

  • Vitamin A %

  • Vitamin C %

  • Calcium %

  • Iron %

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.




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