Dinner

Cook's Illustrated Chicken Stew is for Dinner.

Cook's Illustrated Chicken Stew takes 30 minutes to prepare.

Cook's Illustrated Chicken Stew takes 30 minutes to cook.

Cook's Illustrated Chicken Stew makes 6 servings.

The ingredients for Cook's Illustrated Chicken Stew are:

bone-in chicken thighs, approx. 3 lbs.
oil, 2 tbsp
onion, one large, coarsely chopped
flour, 3 tbsp
.5C white wine
2.5C chicken stock
bay leaf
thyme, 1/2 tsp
carrots, 4 large, 1/4" slices
potatoes, 4 med., 1/2" cubes
frozen peas, 1C thawed

Here is how you make Cook's Illustrated Chicken Stew:

Preheat oven to 300 degrees.Heat oil in pan on med-high heat. Season chicken. Brown each side 4 min. Put on plate and set aside.Remove fat except one tbsp.Cook onion for 4 min.Add garlic, cook for 30 sec.Add flour. Cook until light brown, approx. 1-2 min.Add wine. Scrape bottom to get brown bits.Add chicken broth and bring to simmer.Add potatoes and carrots. Bring to simmer for 10 min.Add thighs, cover and put dutch oven into oven for 30 min.Remove from oven, add peas and let sit.Remove bay leaf and serve. Season to taste.Serving Size: 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user SORGIN.

The nutritional information for Cook's Illustrated Chicken Stew is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 317.0

• Total Fat: 7.8 g
• Cholesterol: 59.4 mg
• Sodium: 530.0 mg
• Total Carbs: 39.7 g
• Dietary Fiber: 6.1 g
• Protein: 19.5 g