chicken vegetable stew II
|
Ingredients |
|
1 Tbsp |
butter |
15 mL |
|
2 lbs |
boneless,
skinless chicken thighs cut into 1” cubes(about 4 breasts)
|
1 kg |
|
2 |
green onions,
diced |
2 |
|
2 |
medium onions,
diced
|
2 |
|
3 cups |
water
|
750 mL |
|
2 Tbsp |
chicken bouillon
mix |
30 mL |
|
2 tsp |
poultry seasoning
|
10 mL |
|
4 cups |
chopped potatoes,
about 4-5 medium
|
1 L |
|
2 cups |
chopped carrots,
about 4-5 medium |
500 mL |
|
1 cup |
chopped celery,
about 2 stalks |
250 mL |
|
1 cup |
sliced mushrooms |
250 mL |
|
¼ cup |
flour
|
50 mL |
|
½ cup |
skim milk powder |
125 mL |
|
2 cups |
milk |
500 mL |
|
1 cup
|
frozen peas |
250 mL |
|
|
salt and pepper
to taste |
|
| Directions |
|
Melt butter in
large pot on medium-high heat. Add chicken and sear for
about 10 minutes until browned on all sides. Add both
onions. Cook for about 5 minutes until onion is softened.
Stir in water, bouillon and seasoning. Cover and bring to
boil. Reduce heat to low. Simmer for 20 minutes. Add potato,
carrot, mushrooms and celery. Cover and simmer for 20
minutes until potato is tender. Place flour and skim milk
powder in small bowl. Add 1 cup of milk and stir to smooth
paste. Add to chicken mixture with remaining milk. Stir
until well combined. Bring to boil on medium heat. Boil
gently, stirring occasionally for about 5 minutes until
slightly thickened. Stir in peas. Cook for 1 to 2 minutes or
until hot. Add salt and pepper to taste. |
|
Nutrient Content |
|
Per Serving: Energy 709.5 Kcal ·
Carbohydrate: 63.2 g · Protein: 38.2 g · Fat (Total): 34.1 g
· Calcium: 331.3 mg |
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