Chicken And Mixed Vegetable Stew Recipe

Name: Chicken And Mixed Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. vegetable oil; 1 (4 lb.) chicken, cut into 8 pieces; 3 Tbsp. butter; 4 parsnips, peeled and sliced; 3 large carrots, peeled and thinly sliced; 3 medium leeks, halved and lengthwise sliced (only use white and pale green leeks); 1 lb. baby new potatoes, thickly sliced; 3 Tbsp. all-purpose flour; 3 c. canned chicken broth; 2 Tbsp. minced fresh tarragon or 2 tsp. dried; 1 bay leaf; 1/4 c. whipping cream

Servings: persons

2 Tbsp. vegetable oil
1 (4 lb.) chicken, cut into 8 pieces
3 Tbsp. butter
4 parsnips, peeled and sliced
3 large carrots, peeled and thinly sliced
3 medium leeks, halved and lengthwise sliced (only use white and pale green leeks)
1 lb. baby new potatoes, thickly sliced
3 Tbsp. all-purpose flour
3 c. canned chicken broth
2 Tbsp. minced fresh tarragon or 2 tsp. dried
1 bay leaf
1/4 c. whipping cream

1
Heat vegetable oil in heavy, large Dutch oven over medium heat. Sprinkle chicken pieces with salt and pepper.
2
Add chicken to pot in batches and cook until light brown, about 5 minutes per side. Transfer chicken to bowl.
3
Pour off fat from pot and discard.
4
Add butter to same pot and melt over medium heat.
5
Add sliced parsnips, carrots, leeks and potatoes and stir to coat.
6
Cook 8 minutes, stirring occasionally.
7
Add flour and stir 2 minutes.
8
Gradually mix in chicken broth.
9
Increase heat and bring to boil.
10
Return chicken to same pot; add 1 tablespoon tarragon and bay leaf. Reduce heat, cover and simmer until chicken and vegetables are cooked through, turning chicken occasionally, for about 30 minutes. Using tongs; transfer chicken pieces to large shallow bowl and tent with foil.
11
Add whipping cream to pot; increase heat.
12
Simmer until liquid thickens to sauce consistency, about 10 minutes.
13
Discard bay leaf.
14
Mix in remaining tablespoon tarragon.
15
Season stew to taste with salt and pepper.
16
Spoon sauce and vegetables over chicken and serve.

691

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 Tbsp. vegetable oil, 1 (4 lb.) chicken, cut into 8 pieces, 3 Tbsp. butter, 4 parsnips, peeled and sliced, and more.

Yes, Chicken And Mixed Vegetable Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken And Mixed Vegetable Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions