Chicken Vegetable Stew Recipe


Preparation Time15 MinCooking Time20 Min
Ready In35 MinDifficulty LevelEasy
Health IndexAverageServings6
MethodMain Ingredient
Interest Group


 Salad oil1⁄4 Cup (4 tbs)
 Chicken drumsticks/Chicken wings - 16, halved8
 Onion1 Medium, sliced
 Water1 Cup (16 tbs)
 Chicken bouillon cubes2
 Flour2 Tablespoon
 Salt1⁄2 Teaspoon
 Pepper1⁄4 Teaspoon
 Carrots3 , quartered and sliced in 2-inch pieces
 Onions3 Medium, quartered
 Burgundy wine/Broth1⁄3 Cup (5.33 tbs)

Nutrition Facts

Serving size

Calories 297 Calories from Fat 115

% Daily Value*

Total Fat 13 g19.9%

Saturated Fat 1.4 g6.8%

Trans Fat 0.3 g

Cholesterol 74.9 mg

Sodium 585.6 mg24.4%

Total Carbohydrates 20 g6.8%

Dietary Fiber 3.3 g13.3%

Sugars 7.3 g

Protein 22 g44.7%

Vitamin A 103.1% Vitamin C 25.1%

Calcium 5.3% Iron 9%

*Based on a 2000 Calorie diet


1. In 12x8-inch glass dish, heat oil at high 1 minute and saute chicken until evenly heated at high 6-8 minutes, stirring once or twice.
2. Use browning dish if desired.
3. Add onion and microwave at high 1 minute.
4. In 2 cup glass measure boil water and bouillon cubes at high 2 1/2-3 minutes and stir in flour, salt and pepper.
5. Combine carrots and onions with chicken.
6. Pour sauce over mixture, coating evenly.
7. Microwave at high covered for 15-20 minutes, rearranging halfway through cooking.
8. Add wine and microwave at high 1-2 minutes.

9. Let it rest for 5 minutes and serve with garnish as desired.