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Stewy Chicken

Stewy Chicken
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Serves 4-6| Hands-On Time: | Total Time:

Ingredients

Directions

  1. Preheat oven to 375° F.
  2. Rinse the chicken and pat dry. Place the flour, salt, and pepper in a shallow bowl; mix well. Lightly coat each piece of chicken with the flour mixture on all sides.
  3. Heat the oil in a large enamel casserole or Dutch oven over medium-high heat. Add the chicken and cook on both sides until the skin is golden, about 15 minutes. Remove the chicken; set aside. Add the onion, chopped celery, and red pepper to the pan and sauté until lightly browned, about 4 minutes. Add 1 tablespoon of the tarragon and 1 tablespoon of the marjoram; sauté 2 more minutes, until fragrant.
  4. Pour in the wine, turn heat to high, and cook until reduced by half. Remove from heat. Return the chicken to the pan along with the stock and the remaining celery. Sprinkle with the parsley and the remaining tarragon and marjoram. Cover and bake 1 hour or until the chicken is very tender. Serve in shallow bowls.
By November, 2004

Nutritional Information

  • Per Serving
  • Calories 629Calories From Fat 49%
  • Calcium 80mg
  • Carbohydrate 17g
  • Cholesterol 181mg
  • Fat 34g
  • Fiber 2g
  • Iron 5mg
  • Protein 49mg
  • Sat Fat 8g
  • Sodium 527mg
What does this mean? See Nutrition 101 .

Quick Tip

Fresh herbs
When substituting dried herbs for fresh ones, use about a third of the amount called for in the recipe.

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