Champagne Chicken Stew
Source of Recipe
Woman's Day
List of Ingredients
2 Tbsp flour
1/4 tsp each salt and pepper
4 bone-in chicken-breast halves (2 1/2 lb), skin removed, visible fat cut off
1 1/2 tsp olive oil
3 medium carrots, cut in 1-in. pieces
2 large celery ribs, cut in 1-in. pieces
1 bottle (750 ml) sparkling wine or dry champagne, or 3 cups chicken broth
3 cups canned fat-free chicken broth
3/4 tsp salt
1/2 tsp dried thyme
1/4 tsp pepper
8 oz wide noodles, preferably nonfat or lowfat
2 Tbsp minced fresh parsley
Recipe
1. Mix flour, salt and pepper in a plastic food bag. Add chicken; close bag and shake until lightly coated.
2. Heat oil in a 4- to 6-qt Dutch oven. Add chicken and cook, turning once or twice, 10 minutes or until golden brown. Add remaining Stew ingredients. Bring to a boil, reduce heat and simmer 40 minutes, skimming foam off top as needed, until chicken is cooked through and easy to pull off the bone.
3. Meanwhile bring a large pot of salted water to a boil. When the stew is nearly done, add noodles to water and cook, stirring often, until just tender. Drain well.
4. Divide noodles among 4 shallow bowls. Stir parsley into stew; ladle over noodles.
|
|
member logon
