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Quick Beef Stew in Foil
With so many different types of beef and even more ways to cook them, you'll never run out of beef recipes.
Homestyle Skillet Chicken
Yield: Makes 4 servings
Ingredients:
1
tablespoon Cajun seasoning
1/2
teaspoon plus 1/8 teaspoon black pepper, divided
1/2
teaspoon salt, divided
4
chicken thighs
2
tablespoons vegetable oil
4
cloves garlic, minced
8
small red or new potatoes, quartered
12
pearl onions, peeled*
1
cup baby carrots
2
stalks celery, halved lengthwise and sliced diagonally into 1/2-inch pieces
1/2
red bell pepper, diced
2
tablespoons all-purpose flour
1
cup reduced-sodium chicken broth
1/2
cup sherry
2
tablespoons finely chopped fresh parsley
Preparation:
1.
Combine Cajun seasoning, 1/2 teaspoon black pepper and 1/4 teaspoon salt in small bowl. Rub mixture onto all sides of chicken.
2.
Heat oil in large heavy skillet over medium-high heat. Add garlic and chicken; cook until chicken is browned, about 3 minutes per side. Transfer chicken to plate; set aside.
3.
Add potatoes, onions, carrots, celery and bell pepper to skillet. Cook and stir 3 minutes. Sprinkle flour over vegetables; stir to coat. Slowly stir in chicken broth and sherry, scraping up browned bits from bottom of skillet. Bring mixture to a boil, stirring constantly.
4.
Reduce heat to medium-low. Return chicken to skillet. Cover and cook about 30 minutes or until juices of chicken run clear. Increase heat to medium-high; cook, uncovered, about 5 minutes or until sauce is thickened.
5.
Season with remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Sprinkle with parsley.
Nutritional Information:
| Serving Size: 1 chicken thigh with 1/4 of vegetable mixture | |
| Sodium | 957 mg |
| Protein | 20 g |
| Fiber | 3 g |
| Carbohydrate | 28 g |
| Cholesterol | 79 mg |
| Saturated Fat | 5 g |
| Total Fat | 22 g |
| Calories from Fat | 48 % |
| Calories | 407 |
Dietary Exchange:
| Meat | 3-1/2 |
| Vegetable | 2-1/2 |
| Starch | 1 |
| Fat | 1 |
This recipe appears in:
Chicken
