Autumn Vegetable Chicken Stew

Enjoy this hot and delectable chicken stew made with Progresso® broth - a perfect dinner enriched with fall vegetables!

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  • prep time 30 min
  • total time 60 min
  • ingredients 11
  • servings 8
 

Ingredients

2
tablespoons olive oil
1 1/2
lb chicken thighs
1
large sweet onion, chopped (2 cups)
3
carrots, sliced (1 cup)
1
small butternut squash, peeled, seeded and cubed (2 cups)
2
medium unpeeled Yukon Gold potatoes, cut into 1/2-inch cubes (2 cups)
2
parsnips, peeled, sliced (1 cup)
3
cups Progresso™ chicken broth (from 32-oz carton)
3
teaspoons Moroccan seasoning
1/2
teaspoon salt
1/2
teaspoon pepper

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LOCATION

Steps

  • 1 In 4-quart Dutch oven, heat oil over medium heat. Cook chicken in oil 5 minutes, turning once, until browned. Remove from Dutch oven; cover to keep warm.
  • 2 In Dutch oven, cook onion and carrots 4 minutes, stirring occasionally, until crisp-tender. Return chicken to pan; add remaining ingredients. Heat to boiling; reduce heat. Cover; simmer 20 minutes. Uncover; simmer 10 minutes longer or until stew is thickened and juice of chicken is clear when thickest part is cut to bone (at least 165°F).
  • 3 Remove chicken from stew. Remove skin; cut chicken off bones and discard bones. Chop chicken; return to stew.
  • 1 In 4-quart Dutch oven, heat oil over medium heat. Cook chicken in oil 5 minutes, turning once, until browned. Remove from Dutch oven; cover to keep warm.
  • 2 In Dutch oven, cook onion and carrots 4 minutes, stirring occasionally, until crisp-tender. Return chicken to pan; add remaining ingredients. Heat to boiling; reduce heat. Cover; simmer 20 minutes. Uncover; simmer 10 minutes longer or until stew is thickened and juice of chicken is clear when thickest part is cut to bone (at least 165°F).
  • 3 Remove chicken from stew. Remove skin; cut chicken off bones and discard bones. Chop chicken; return to stew.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
180
,
% Daily Value
Total Fat
3 1/2g
3 1/2%
(Saturated Fat
1g,
1%
),
Sodium
550mg
550%;
Total Carbohydrate
20g
20%
(Dietary Fiber
4g
4%
),
Protein
18g
18%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Starch; 1 Vegetable; 2 Lean Meat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.