Parisian Chicken Stew
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Parisian Chicken Stew

Parisian Chicken Stew

Serves 4 | Prep/Cook Time:
  • Calories 527
  • Protein 33g
  • Sodium 738mg
  • Sat.Fat 4.7g
Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
Calories 527
% Daily Value*
Total Fat 21g 0%
Saturated Fat 4.7g 0%
Cholesterol 111mg 0%
Sodium 738mg 0%
Total Carbs 52g 0%
Dietary Fiber 0.5g 0%
Sugars g
Protein 33g
Vitamin A %
Vitamin C %
Calcium %
Iron %
*Percent Daily Values are based
on a 2,000 calorie diet.

1 pkg. PERDUE® Chicken Thighs
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 pkg. (16 ounces) frozen baby carrots
1 pkg. (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.

TIP: Nutrition facts are based on removal of skin from chicken.
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.