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 don’t always have those on hand and really don’t need them to enjoy this delicious dish. Without any potato, this dish is suitable for all phases of Atkins and Keto diets, but as it is vegetable heavy, it is a little higher in carbs than many of my recipes. Only way to pull the carbs down is to eat less of the vegetables. 😉
INGREDIENTS:
6 medium pieces of chicken (I used 3 legs and 3 thighs)
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: Place chicken into large stew pot. If using breasts, cut into 6 portions. 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
Buttoni's Low-Carb Recipes 