Country Chicken Stew

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 3
• 3 chicken legs, skinned and separated into pieces
• 1 -2 tablespoon vegetable oil
• 2 cups baby carrots
• 1 medium onion, quartered and sliced
• 3 medium unpeeled potatoes, cubed
• 1 (14 1/2 ounce) can fat-free low-sodium chicken broth
• 1 teaspoon chopped fresh basil
• 1 1/2 teaspoons chopped fresh marjoram
• 1 teaspoon minced fresh sage
• 1/2 teaspoon onion powder
• 1/2 teaspoon sweet hungarian paprika
• 1 bay leaf
• 1/4 teaspoon dried tarragon
• 1/4 teaspoon dried thyme
• 1 (16 ounce) can chopped tomatoes, with liquid
• 1/2 cup dry sherry
• 2 tablespoons cornstarch, mixed with
• 1/4 cup water
• salt and black pepper

Recipe

• 1 brown chicken pieces in oil on both sides in dutch oven over medium heat; drain off excess oil.
• 2 add carrots, onion, potato, broth, basil, marjoram, sage, onion powder, paprika, bay leaf, thyme, and tarragon to chicken in pan.
• 3 add salt and pepper to taste; bring mixture to a boil, reduce heat, cover, and simmer for 20 minutes or until vegetables are tender.
• 4 add tomatoes with their juice and the wine.
• 5 cover and simmer 10 minutes more or until chicken is tender and cooked through.
• 6 remove chicken to platter; discard bay leaf; and skim fat.
• 7 stir cornstarch mixture into stew and stir constantly until thickened.
• 8 adjust taste for salt and pepper, and return chicken to pan.
• 9 simmer for 5-10 minutes or until warmed through.
• 10 serve with parsley dumplings, or over split biscuits, if desired.
• 11 tastes good just as it is, too.