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    18

Autumn Vegetable Chicken Stew

  • Prep 30 min
  • Total 60 min
  • Ingredients 11
  • Servings 8

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

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

Steps

Hide Images
  • 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.
 

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
180
% Daily Value
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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