CHEF JEFF — ONE BYTE AT A TIME: Hearty Chicken Vegetable StewHere’s a nifty slow-cooker recipe to try when you’re busy in the kitchen working on other things for that big Thanksgiving Day dinner.
By: Herald Staff Report,
Here’s a nifty slow-cooker recipe to try when you’re busy in the kitchen working on other things for that big Thanksgiving Day dinner.
Hearty Chicken Vegetable Stew
2 pounds boneless, skinless chicken, cut into 1-inch pieces
3 tablespoons all-purpose flour
1½ teaspoons salt, divided
1 teaspoon dried tarragon
1 tablespoon butter or margarine
1 tablespoon vegetable oil
1 cup chicken broth
½ cup white wine or dry vermouth
2 teaspoons original Tabasco brand pepper sauce
2 cups baby carrots
2 cups mushrooms, halved
3 cups cooked egg noodles
Combine chicken with flour, 1 teaspoon salt and tarragon in medium bowl; mix well. Heat butter and oil in large skillet over medium-high heat. Add chicken and cook until well-browned on all sides, stirring frequently.
Remove cooked chicken to slow cooker; add chicken broth, wine, Tabasco sauce, carrots, mushrooms and ½ teaspoon salt. Cover and cook on high for 3 hours, until chicken and vegetables are tender, stirring occasionally.
Serve stew over cooked egg noodles.
Yield: Serves 6.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.