My mother started making this tasty Chicken Stew when I was a senior in high school. To this day, it’s the only recipe I use when I stew a chicken. We love to serve this year round, but it is particularly good on a cold winter evening. You can thicken the broth if you like with your favorite thickener, but I have made it both ways and like the clear broth just as well as the thickened broth. You’ll note there are 3 small new potatoes in the photo, as my husband doesn’t low-carb as strictly as I do, but I have NOT calculated those carbs below. Turnips would be a suitable sub for a low carber to enjoy in this dish, but I didn’t have any on hand the night I whipped this up. Without any potato, this dish is suitable for all phases of Atkins and Keto diets, but as it it vegetable heavy, it is a little higher in carbs sthan many of my recipes. Only way to pull the carbs down is to eat less of the vegetables. 😉
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6 medium pieces of chicken (I used 3 legs and 3 drumsticks)
3 carrots, peeled, cut in 1″ chunks
3 stalks celery, cut in 2″ pieces
1 large onion, cut into wedges
½ tsp. dried, crushed thyme leaves (or 1 T. fresh, chopped)
½ tsp. sea salt
¼ tsp. coarse black pepper
¼ c. dry white wine (I usually use Chardonay)
Enough tap water to cover chicken pieces in the pot (for a richer result, you can use homemade chicken stock if you have enough in your freezer). 🙂
DIRECTIONS: Cut chicken into 5 pieces and place in large soup pot. Add enough water to just cover the meat. Bring to a boil over high heat, then lower heat and simmer with lid on the pot until very tender, or about 1 hour. Add the cut up vegetables on top of the meat at this point and bring back up to a boil. Stir them under the broth so they are all moist (add a wee bit of water if necessary). Lower heat a second time and simmer covered for about 20 minutes, or just until carrots are tender in the center when stuck with a sharp knife. Thicken if desired and serve at once with a lovely green salad.
NUTRITIONAL INFO: Makes 6 servings of 1 pc. chicken + veggies. Each serving contains:
182.6 calories, 7.7 g fat, 9.16 g carbs, 2.06 g fiver, 7.1 g NET CARBS, 15.3 g protein, 953 mg sodium