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QUICK CHICKEN STEW 3 medium potatoes (1 lb.) 3 medium carrots 1 (10 3/4 oz.) can condensed chicken broth, undiluted 1 small onion, chopped 1 (2 1/2 lb.) broiler-fryer, cut up 1/2 tsp. thyme leaves 1/2 tsp. salt 1/4 tsp. pepper 3 Tbsp. flour 1 (9 oz.) pkg. frozen cut green beans Cut potatoes into 1-inch chunks; cut carrots lengthwise into quarters, then crosswise into 2-inch pieces. Reserve 1/3 cup chicken broth. In 4-quart casserole, combine potatoes, carrots, onion and remaining broth; arrange chicken pieces on top of vegetables; sprinkle with thyme, salt and pepper. Cook, covered, on High 18 minutes, stirring occasionally. Stir flour into reserved broth until blended and smooth; stir into chicken mixture. Stir in frozen beans. Cook, covered, on High 8 to 10 minutes, until chicken and vegetables are tender, stirring once. Makes 4 main-dish servings; about 530 calories per serving. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |