Boneless, skinless chicken thighs are less expensive than breasts and stay tender and flavorful during long cooking times. If you can’t find golden beets, add an additional parsnip (don’t use red beets, or the mixture will turn pink).
Chicken and Root Vegetable Stew
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Ingredients
- 6 small skinless, bone-in chicken thighs
- 1 large onion, chopped
- 2 large carrots, cut into 3-4-inch pieces
- 4 small parsnips, cut into 3/4-inch pieces
- 2 small golden beets, cut into 3/4- inch cubes
- 6 large cloves garlic, chopped
- 2 bay leaves
- 4 large sprigs fresh rosemary
- 1/2 cup white wine
- 4 cups chicken broth or stock
- 1 clove garlic, pressed
- 1-2 tablespoons balsamic vinegar
- chopped fresh parsley for garnish
Instructions
- Combine first 10 ingredients (chicken through broth) in a 4- to 5-quart slow cooker. Cover and cook on low for 6–7 hours, or high for 4–5 hours.
- During the last 15 minutes of cooking, remove and discard rosemary. Stir in pressed garlic and vinegar; season with salt and pepper. Shower with parsley and serve.
Recipe Notes
Nutrition Facts
Chicken and Root Vegetable Stew
Amount Per Serving
Calories 464
Calories from Fat 54
% Daily Value*
Total Fat 6g
9%
Saturated Fat 2g
10%
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 91mg
30%
Sodium 353mg
15%
Total Carbohydrates 70g
23%
Dietary Fiber 20g
80%
Protein 39g
78%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 464 cal, 6g fat (2g mono, 2g poly, 2g sat), 91mg chol, 39g protein, 70g carb, 20g fiber, 353mg sodium
