|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 41g||52%|
|Saturated Fat 11g||54%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 4g||14%|
|Total Sugars 7g|
|Vitamin C 13mg||66%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This savory and satisfying chicken stew is chock full of peas, turnip, carrots, corn, potatoes, and other tasty vegetables and seasonings. Enjoy it with dumplings.
1 (4- to 5-pound) chicken, cut up
2 tablespoons vegetable oil
1 1/2 cups water
1/2 cup sherry, or chicken broth
2 teaspoons salt
1/2 teaspoon pepper
8 to 10 small onions, halved
1 cup peas
1 cup carrots, sliced
1/2 cup turnip or rutabaga, diced
1 cup potatoes, diced
1/2 cup corn, fresh or frozen
1/3 cup all-purpose flour, mixed with 1/2 cup cool water to form a paste
1/2 cup water
Heat the oil in a Dutch oven or heavy pot. Add the chicken pieces; brown on all sides. Add water, sherry, salt, and pepper. Cover and simmer for about 45 minutes.
Add onions, peas, carrots, turnip, potatoes, and corn; cover and simmer for another 35 to 45 minutes.
Stir in the flour and water mixture; continue cooking until stew is thickened, about 10 minutes. Serve over rice, if desired.