Enjoy this hot and delectable chicken stew made with Progresso® broth - a perfect dinner enriched with fall vegetables!
Autumn Vegetable Chicken Stew
- Prep Time 30 min
- Total 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
Make With
Progresso Broth
Instructions
-
Step1In 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.
-
Step2In 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).
-
Step3Remove chicken from stew. Remove skin; cut chicken off bones and discard bones. Chop chicken; return to stew.
Nutrition
180
Calories
3 1/2g
Total Fat
18g
Protein
20g
Total Carbohydrate
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
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