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Country Chicken Stew

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“This is one of my husband's recipes. He came up with it after coming in from the herb garden with a handful of fresh herbs. I like it. I hope he goes out there again today! ;) (Prep time does not include time to putter around in the garden)”
READY IN:
55mins
SERVES:
3
UNITS:
US

Ingredients Nutrition

Directions

  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.

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