Homey Chicken Stew

By bridgetinma

Nutrition Facts
Serving Size 510 g
Amount Per Serving
Calories 550
Calories from Fat 203
% Daily Value*
Total Fat 22.5g 35%
Saturated Fat 5.6g 28%
Trans Fat 0.0g
Cholesterol 173mg 58%
Sodium 263mg 11%
Total Carbohydrates 20.8g 7%
Dietary Fiber 4.2g 17%
Sugars 5.4g
Protein 60.6g
Vitamin A 162% • Vitamin C 26%
Calcium 8% • Iron 23%
Nutrition Grade C+
* Based on a 2000 calorie diet

Nutritional Analysis
Good points
Low in sodium
High in niacin
High in selenium
Very high in vitamin A
High in vitamin B6

Bad points
High in cholesterol
Contains alcohol

Ingredients

• 3 pounds boneless skinless chicken thighs
• salt and pepper
• 1/4 cup vegetable oil
• 2 onions, minced
• 6 garlic cloves, minced
• 1 tablespoon tomato paste
• 2 teaspoons minced fresh thyme or 1/2 teaspoon dried
• 1/3 cup all-purpose flour
• 1/2 cup dry white wine
• 4 cups low-sodium chicken broth
• 12 ounces red potatoes
• 5 carrots, peeled and sliced
• 2 bay leaves
• 1 cup frozen peas
• 1/4 cup minced fresh parsley

Details

Servings 6

Preparation

Step 1

Dry chicken with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12in skillet over medium-high heat until just smoking. Brown half of chicken lightly on both sides, 5 to 8 minutes; transfer to bowl. Repeat with 1 tablespoon more oil and remaining chicken; transfer to bowl.

Heat 1 tablespoon more oil over medium-high heat until shimmering. Add onions, garlic, tomato paste, and thyme, 10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in wine, scraping up any browned bits. Whisk in 1 cup broth, smoothing out any lumps; transfer to slow cooker.

Microwave potatoes and carrots with remaining tablespoon oil in covered bowl, stirring occasionally, until vegetables are nearly tender, about 5 minutes; transfer to slow cooker. Nestle browned chicken with any accumulated juice into slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low.

Transfer chicken to cutting board, let cool slightly, then shred into bite-sized pieces. Let stew settle for 5 minutes, then remove fat from surface using large spoon. Discard bay leaves.

Stir shredded chicken and peas into stew and let sit until heated through, about 5 minutes. Stir in parsley, season with salt and pepper to taste.