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Chicken Stew Recipe

Chicken Stew Recipe - 4 servings


15-ounce can chicken broth

2 cups water

8 small white boiling onions, peeled

4 medium white new potatoes, diced

10 baby carrots, peeled

1 1/2 cups sugar snap peas, ends and strings removed

3/4 pound veal stew meat

1 cup Old-Fashioned Gravy


In a 4-quart stockpot, combine chicken broth and water and bring to a boil. Add onions and cook 3-4 minutes. Add potatoes and cook 8-10 minutes. Add carrots and cook 4-5 minutes. Add sugar snap peas and cook 1-2 minutes longer. Check vegetables frequently during cooking and as they become tender remove them from the broth using a slotted spoon. Reserve remaining broth for soup at a later time. While the vegetables are cooking, heat a nonstick skillet over medium high heat. Add veal and brown 8-10 minutes, or until meat is cooked. Meanwhile, prepare the gravy according to directions. Arrange meat and vegetables on a serving platter. Serve with gravy.

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