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Loaded with fresh veggies, boneless chicken breasts and savory spices, Hearty Chicken and Vegetable Stew is the perfect meal idea for a cold night!
Ингредиенты
- 3 Pounds Boneless, Skinless Chicken Breasts, cut into 1 1/2″ pieces
- 3 Cloves Garlic
- 2 Medium Leeks
- 3 Stalks Celery
- 1 1/2 Cup Matchstick Carrots
- 1 Pound Baby Red Potatoes
- 2 Tbsp. Olive Oil
- 2 Tbsp. Butter
- 1/2 Cup Dry White Wine
- 1 1/2 Cup Milk
- 3 Tbsp. Cornstarch
- 1 Can Peas (14.5 oz), drained
- 2 Cans Chicken Broth (14.5)
- 2 Tbsp. Dried Oregano
- 2 Tbsp. Dried Rosemary
- 1 Tsp. Sea Salt
- 1 Tsp. Black Pepper
Инструкции
- Cut off roots and trim leaf ends of leeks. Slice each leek lengthwise in half. Separate leaves and rinse under running water. Cut crosswise into 1/2″ pieces.
- Peel and clean garlic cloves. Dice finely. Rinse celery and cut into 1/2″ pieces. Rinse matchstick carrots. Rinse baby red potatoes and slice each in half.
- Cut chicken breasts into 1 1/2″ pieces.
- In a 5 quart Dutch oven, heat one tablespoon of the olive oil until hot over medium high heat. Add one tablespoon of butter and melt.
- Add cut up chicken and cook until chicken is lightly browned and no longer pink, about 15 minutes. Remove chicken with a slotted spoon to a medium bowl. Set aside while you prepare the vegetables.
- To the Dutch oven, add the remaining tablespoon of olive oil and the remaining tablespoon of butter. Melt. Add leeks, carrots, celery, garlic and potatoes.
- Season with sea salt, black pepper, oregano and rosemary. Cook and stir until vegetables are lightly browned and leeks soft, about 10 to 15 minutes.
- Add wine and chicken broth. Heat to boiling over high heat. Reduce heat to medium high and cook until potatoes are tender, about 20 minutes.
- In a small bowl, whisk together cornstarch and milk. Reduce heat to medium and stir into vegetable mixture, stirring constantly until thickened.
- Stir in chicken and peas. Simmer over low heat until heated through.
- Serve with a crisp green salad and French bread.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 568g | |
| Recipe makes 6 servings | |
| Calories 423 | |
| Calories from Fat 115 | 27% |
| Total Fat 12.97g | 16% |
| Saturated Fat 4.91g | 20% |
| Trans Fat 0.04g | |
| Cholesterol 102mg | 34% |
| Sodium 991mg | 41% |
| Potassium 1111mg | 32% |
| Total Carbs 30.05g | 8% |
| Dietary Fiber 5.9g | 20% |
| Sugars 7.11g | 5% |
| Protein 41.96g | 67% |
