Chicken Stew with Gremolata

Schmitty 09-19-99 3:47 AM

Chicken Stew with Gremolata

1 1/4 to 1 1/2 pounds meaty chicken pieces
Non stick spray coating
1 pound new potatoes
2 cups tiny whole carrots
1 cup frozen small whole onions
2 stalks celery cut in 1-inch pieces
1 cup reduced sodium chicken broth
1/2 cup dry white wine or chicken broth
1/2 teaspoon dried oregano crushed
1/4 teaspoon dried thyme crushed
1 medium zucchini halved lengthwise and cut into 1/2 inch pieces
1/2 cup evaporated skim milk
3 tablespoons all purpose flour
Gremolata (recipe follows)

Remove skin from chicken. Rinse chicken; pat dry with paper towels.

Spray cold very large saucepan or 4-1/2 quart Dutch oven with non-stick spray coating. Preheat pan over medium heat.

Cook chicken in hot pan about 10 minutes or until lightly browned, turning to brown evenly. If necessary, drain fat.

Cut any large potatoes in half.

Add potatoes, carrots, onions, celery, broth, wine, oregano and thyme; bring to boiling. Reduce heat; cover and simmer for 20 minutes.

Add zucchini; cook for 5 more minutes or until chicken and vegetables are tender.

Remove chicken pieces, keep warm.

Stir together milk and flour then stir into hot mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.

Return chicken to mixture and heat through.

Serve in large shallow soup bowls and sprinkle each serving with Gremolata.

Makes 4 servings.

Gremolata: In a small bowl, combine 3 tablespoons snipped parsley; 1 large clove garlic minced and 1 teaspoon finely shredded lemon peel.

Toss to mix.

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