Rosemary Chicken Stew

Rosemary Chicken Stew
Special Recipe : Rosemary Chicken Stew

Summary

Rosemary Chicken Stew

This is a great healthy, hearty dish for a cold night. It's particularly good served with homemade biscuits! If you prefer, put ingredients in a casserole and bake in the oven at 350 degrees F.

Servings 0}

Integrated

  • 2 pounds boneless skinless chicken breasts, cut into bite-size pieces
  • 1 (10 ounce) package fresh mushrooms, sliced
  • 3 medium onions, sliced
  • 1 (16 ounce) can diced tomatoes with juice
  • 1 pound carrots, sliced
  • 4 stalk (blank)s celery ribs, sliced
  • 1 pound dried great Northern beans, soaked overnight
  • 6 cloves garlic, chopped
  • 1 1/2 teaspoons dried rosemary
  • 3 cups water
  • 1 pinch salt and pepper to taste
  • 1 teaspoon cornstarch

Directions

  1. Into a large stock pot over medium heat, place chicken, mushrooms, and onions. Mix in tomatoes, carrots, and celery. Then stir in beans, garlic, rosemary, and enough water to not quite cover. Bring to a low simmer, and cook until chicken is soft, about 2 to 3 hours. Season with salt and pepper to taste. To thicken, stir in cornstarch, if necessary.

Per Serving:

  • 365.3 calories
  • protein 34.7g 69% DV
  • carbohydrates 42.3g 14% DV
  • fat 6.6g 10% DV
  • cholesterol 57.1mg 19% DV
  • sodium 215.7mg 9% DV.

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