Chicken Stew with Gnocchi
Country Woman
My chicken stew makes the house smell wonderful as it gently bubbles in the slow cooker. One whiff and my family heads to the kitchen to see if it's ready. —Marge Drake, Juniata, Nebraska
SERVINGS: 8
CATEGORY: Lower Fat
METHOD: Slow Cooker
TIME: Prep: 25 min. Cook: 6-1/2 hours
Ingredients:
3 medium parsnips, peeled and cut into 1/2-inch pieces
2 large carrots, cut into 1/2-inch slices
2 celery ribs, chopped
1 large sweet potato, peeled and cut into 1-inch cubes
4 green onions, chopped
3 pounds bone-in chicken thighs, skin removed
1/2 teaspoon dried sage leaves
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups chicken broth
1 cup water
3 tablespoons cornstarch
1/4 cup cold water
1 package (16 ounces) potato gnocchi
Hot pepper sauce, optional
Directions:
Place the parsnips, carrots, celery, sweet potato and onions in a 5-qt. slow cooker. Top with chicken; sprinkle with the sage, salt and pepper. Add broth and water. Cover and cook on low for 6 hours.
Remove chicken; when cool enough to handle, remove meat from bones and discard bones. Cut meat into bite-size pieces and return to the slow cooker.
Mix cornstarch and cold water until smooth; stir into stew. Add gnocchi. Cover and cook on high for 30 minutes or until gravy is thickened. Season with hot pepper sauce if desired. Yield: 8 servings (3 quarts).
Nutrition Facts
One serving:
1-1/2 cups (calculated without hot pepper sauce)
Calories: 405, Fat:11 g, Saturated Fat:3 g, Cholesterol:
29 g
Beth Layman :)
Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-
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