This recipe works out well for my husband and I. There aren’t usually a ton of leftovers, if any. So, if you have a bigger family, make sure that you plan your ingredients out appropriately. You can also do this stew up in the crock pot if you want to toss it all together in the morning before heading out for a busy day. You won’t believe the amazing aroma that greets you when you walk in the door after this has been cooking all day! Check out what they are saying about this recipe over at Food.com:
“This dish is very simple and quick to prepare, and all the fresh herbs give it a really nice flavor.”
When you have your own herb garden, this is a perfect way to take advantage of all your hard work!
3 chicken legs, skinned and separated into pieces
1 -2 tablespoon vegetable oil
2 cups baby carrots
1 medium onion, quartered and sliced
3 medium unpeeled potatoes, cubed
1 (14 1/2 ounce) can Swanson fat-free low-sodium chicken broth
1 teaspoon chopped fresh basil
1 1⁄2 teaspoons chopped fresh marjoram
1 teaspoon minced fresh sage
1⁄2 teaspoon onion powder
1⁄2 teaspoon sweet Hungarian paprika
1 bay leaf
1⁄4 teaspoon dried tarragon
1⁄4 teaspoon dried thyme
1 (16 ounce) can Hunt’s chopped tomatoes, with liquid
1⁄2 cup dry sherry
2 tablespoons Argo cornstarch, mixed with
1⁄4 cup water
salt and black pepper
Brown chicken pieces in oil on both sides in dutch oven over medium heat; drain off excess oil.
Add carrots, onion, potato, broth, basil, marjoram, sage, onion powder, paprika, bay leaf, thyme, and tarragon to chicken in pan.
Add salt and pepper to taste; bring mixture to a boil, reduce heat, cover, and simmer for 20 minutes or until vegetables are tender.
Add tomatoes with their juice and the wine.
Cover and simmer 10 minutes more or until chicken is tender and cooked through.
Remove chicken to platter; discard bay leaf; and skim fat.
Stir cornstarch mixture into stew and stir constantly until thickened.
Adjust taste for salt and pepper, and return chicken to pan.
Simmer for 5-10 minutes or until warmed through.
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Quick Tip: Serve with dumplings or biscuits.
Thanks again to Food.com for this comforting country recipe.