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Add a photoServings: 12
Ingredients
- 1 fryer or possibly 2 lg. chicken breasts
- 1 onion, minced & sauteed in butter
- 2-3 potatoes, peeled & diced
- 4 carrots, peeled & sliced
- Roux:
- 1/2 c. Wesson oil
- 1/2 c. plain flour
Directions
- Boil the chicken in seasoned water till tender. Remove from pot and debone. Return meat to pot and add in sauteed onions, potatoes and carrots. While vegetables are cooking, make a dark roux by adding 1/2 c. plain flour to warm oil. Cook till deep brown, stirring constantly over medium to medium-high heat. This may take 30 min or possibly longer. When vegetables are done, slowly add in roux till the stew is thick and rich. Be careful! The stew will sizzle when adding roux. Serve over rice or possibly alone with French bread and salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 176g | |
| Recipe makes 12 servings | |
| Calories 357 | |
| Calories from Fat 221 | 62% |
| Total Fat 24.7g | 31% |
| Saturated Fat 5.13g | 21% |
| Trans Fat 0.23g | |
| Cholesterol 77mg | 26% |
| Sodium 87mg | 4% |
| Potassium 410mg | 12% |
| Total Carbs 12.29g | 3% |
| Dietary Fiber 1.5g | 5% |
| Sugars 1.48g | 1% |
| Protein 20.59g | 33% |
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