serves 4
1tbsp flour
1tsp dried thyme
1/4 tsp pepper
1/4 tsp paprika
2tsps olive oil
1lb boneless, skinless chicken breast cut up
1c chopped onion
2 carrots chopped up
2 celery stalks chopped up
1 parsnip peeled and chopped
1 rutabaga peeled and chopped
4 small red potatoes quartered
1 14.5 oz can of crushed tomatoes
2 14.5 oz cans of chicken broth
1tsp dijon mustard
1 c frozen green beans
parsley
in a small bowl combine thyme, flour, pepper and paprike. Heat oil in large stock pot over med high heat. Add chicken and onion and saute for two minutes. Add flour mixture and stir to coat. Stir in carrots, celery, parsnip, rutabaga, potatoes, tomatoes, broth and mustard and bring to a boil. Reduce heat and simmer uncovered 7 minutes, until chicken is cooked through and veggies are fork tender. Stir in beans and cook one min. Top with parsley
--------------------
Print
Remind Me
Notify Moderator
|
Posts
Chicken and root veggie stew.. its fabulous!
