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