Dinner

Roasted Chicken Stew is for Dinner.

Roasted Chicken Stew takes 15 minutes to prepare.

Roasted Chicken Stew takes 90 minutes to cook.

Roasted Chicken Stew makes 4 servings.

The ingredients for Roasted Chicken Stew are:

Chicken Thigh, 4
Carrots, raw, 20 strip, large (3" long)
Onions, raw, 2 medium (2-1/2" dia) sliced
Celery, raw, 2 stalk, large cut into 2" chunks
Red Potato, little ones about 12 oz
Thyme, ground, 1 tbsp
Rosemary, dried, 1 tbsp
Salt, 1 tsp
Pepper, black, 1 tsp
Portabella Mushrooms
Chicken Broth, 2 cups
*Flour, white, 2 tablespoons

Here is how you make Roasted Chicken Stew:

Pour one cup water in pan.Lay down vegetables except mushrooms, in oven proof skillet or dutch oven; sprinkle with half of seasonings; lay chicken on top of veggies and sprinkle with rest of seasoning. Cover and slow cook on 325 for 90 minutes or until vegetables fork tender and chicken done. Remove chicken and put pan on medium high heat; add mushrooms and wine if using wine, cook for about 3 minutes stirring constantly; then add flour and stir for a few minutes to cook off flour; add the chicken broth stirring constantly and cook until thickened. Serving Size: 1 thigh and 1/4 of the vegetable sauceNumber of Servings: 4Recipe submitted by SparkPeople user LUVAMUSTANG.

The nutritional information for Roasted Chicken Stew is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 188.9

• Total Fat: 2.5 g
• Cholesterol: 36.5 mg
• Sodium: 1,161.2 mg
• Total Carbs: 30.2 g
• Dietary Fiber: 5.8 g
• Protein: 13.3 g

The dietary needs meet for Roasted Chicken Stew is Low Fat