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  • Chicken And Vegetable Stew

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    Chicken And Vegetable Stew
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 lb boned skinned chicken breasts
    • 8 x red thin-skinned potatoes - (1" wide)
    • 2 x carrots - (6 ounce total)
    • 4 x shallots - (1" wide)
    • 1/2 lb green beans
    • 1 c. cherry tomatoes
    • 1 tsp salad oil
    • 2 c. fat-skimmed chicken broth
    • 2 tsp chopped fresh tarragon leaves (or possibly 1 tspn dry tarragon)
    • 2 Tbsp. cornstarch Salt to taste Freshly-grnd black pepper to taste

    Directions

    1. Rinse chicken, pat dry, and cut into 1-inch chunks. Scrub potatoes. Peel carrots and cut diagonally into 1/2-inch-thick slices. Peel shallots and cut in half lengthwise. Rinse green beans and cut off and throw away stem ends. Cut beans into 1 1/2-inch lengths. Rinse tomatoes, throw away stems, and cut in half.
    2. In a 5- to 6-qt nonstick pan over high heat, stir chicken in oil often till chicken is lightly browned, 8 to 10 min. Transfer chicken to a bowl.
    3. To pan, add in broth, potatoes, carrots, shallots, and tarragon. Cover and bring to a boil over high heat. Reduce heat to low and simmer for 5 min. Add in chicken and beans. Cover and simmer till chicken is white in center of thickest part (cut to test) and potatoes are tender when pierced, about 8 min longer.
    4. In a small bowl, mix cornstarch and 1/4 c. water till smooth. Turn heat under stew to high, stir in cornstarch mix, and continue to stir till boiling. Add in tomatoes, mix, and season to taste with salt and pepper. Ladle into wide soup bowls.
    5. This recipe yields 4 or possibly 5 servings.

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