Low Carb Recipe
Chicken Stew is brimming with good-for-you vegetables, tender chicken thigh meat, bacon and Italian seasonings. Healthy and hearty.
1 tablespoon olive oil
2 pounds skinless chicken thighs
6 strips bacon, chopped
2 medium onions, quartered
2 whole garlic cloves, minced
1-1/2 cups chicken stock
1/2 cup dry white wine
1 bay leaf
2 teaspoons Italian seasoning
1/4 teaspoon salt
1 tablespoon Arrowroot
3 cups sliced mushrooms
2 green onions (scallions), sliced
1/4 cup heavy or whipping cream
In a large, non-stick skillet, heat the olive oil over medium-high heat. Brown the chicken thighs and bacon in until the chicken is browned on all sides and the bacon is cooked. Transfer the meat to an 18 to 24-cup slow-cooker or crockpot.
Combine all the remaining ingredients except the Arrowroot and in a large bowl and stir to combine them. Pour them over the meat. Cover and cook on low for eight to ten hours, or until the meat and vegetables are tender.
Remove a small amount of the broth from the crock pot. Whisk the not/Starch into a small amount of the broth. Combine the Arrowroot -- chicken broth mixture with the stew and stir to combine. Let stand a few minutes while the broth thickens.
Recipe makes 4 servings
Calories: 239; Total Fat: 13g; Saturated Fat: 2g; Cholesterol: 91mg; Sodium: 809mg; Carbohydrates: 6g; Protein: 21g; Fiber: 1g
Exchanges: 2-1/2 Lean Meat, 1 Vegetable, 1-1/2 Fat