Country Chicken Stew Recipe

Verified Recipe

Time: 55 minutes



  1. chicken legs
  2. vegetable oil
  3. baby carrots
  4. onion
  5. potatoes
  6. fat-free low-sodium chicken broth
  7. fresh basil
  8. fresh marjoram
  9. fresh sage
  10. onion powder
  11. sweet hungarian paprika
  12. bay leaf
  13. dried tarragon
  14. dried thyme
  15. tomatoes
  16. dry sherry
  17. cornstarch
  18. water
  19. salt and black pepper


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

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