Quick Chicken and Vegetable Stew
Quick Chicken And Vegetable Stew is an moderately easy dinner. Made with 4 medium chicken legs, 1 tbsp. oil, 1 (16 oz.) bag carrots, cut into 1/2-inch pieces, 1 (15 oz.) can tomato sauce and 1 1/2 c. water, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
About 40 minutes before serving, cut each chicken leg at joint.
In a 5-quart Dutch oven over medium-high heat, in hot oil, cook chicken a few at a time until well browned on all sides. Remove chicken to plate as they brown.
Discard all but 1 tablespoon drippings.
Cook carrots until lightly browned, stirring occasionally.
Return chicken; add tomato sauce, water, sugar, salt, oregano and pepper.
Over high heat bring to boil. Reduce heat to low; cover and simmer 15 minutes.
Add broccoli; over high heat, heat to boiling, separating broccoli with a fork. Reduce heat; cover and simmer 10 minutes longer.
Skim fat and serve.
π· Perfect Pairings
Complete your meal with these
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