Description
This is one of my husband's recipes. He came up with it after coming in from the herb garden with a handful of fresh herbs. I like it. I hope he goes out there again today! 😉 (prep time does not include time to putter around in the garden)
Ingredients
- Chicken Legs
- Vegetable Oil
- Baby Carrots
- Onion
- Potatoes
- Fat-free Low-sodium Chicken Broth
- Fresh Basil
- Fresh Marjoram
- Fresh Sage
- Onion Powder
- Sweet Hungarian Paprika
- Bay Leaf
- Dried Tarragon
- Dried Thyme
- Tomatoes
- Dry Sherry
- Cornstarch
- Water
- Salt And Black Pepper
Instructions
- Brown chicken pieces in oil on both sides in dutch oven over medium heat
- Drain off excess oil
- Add carrots, onion, potato, broth, basil, marjoram, sage, onion powder, paprika, bay leaf, thyme, and tarragon to chicken in pan
- Add salt and pepper to taste
- Bring mixture to a boil, reduce heat, cover, and simmer for 20 minutes or until vegetables are tender
- Add tomatoes with their juice and the wine
- Cover and simmer 10 minutes more or until chicken is tender and cooked through
- Remove chicken to platter
- Discard bay leaf
- And skim fat
- Stir cornstarch mixture into stew and stir constantly until thickened
- Adjust taste for salt and pepper, and return chicken to pan
- Simmer for 5-10 minutes or until warmed through
- Serve with parsley dumplings, or over split biscuits, if desired
- Tastes good just as it is, too