Spring Chicken and Vegetable Stew
A recipe that’s perfect for spring — or any time of year — this French-inspired dish is easily prepared in a slow-cooker, and it’s served over Reames® Homestyle Egg Noodles.
Ready In: 255 Minutes
Prep Time: 15 Minutes Cook Time: 240 Minutes
Season chicken pieces with salt, pepper and paprika. Set aside.
In a small saucepan, combine mustard, wine and stock and bring to a simmer. Combine cornstarch and water and whisk into hot mustard sauce. Continue to whisk until sauce thickens.
Transfer sauce to slow-cooker; add chicken, carrots and tarragon. Cover and cook 4 to 6 hours on low until chicken is tender and cooked thoroughly.
Add peas, edamame and sugar snap peas to slow-cooker and gently mix into sauce and chicken. Cover and allow vegetables to cook for 5 minutes.
Serve chicken and vegetables over cooked noodles and sprinkle parsley over dish.
