Spring Chicken and Vegetable Stew

Name: Spring Chicken and Vegetable Stew
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 4-6
Cuisine: American
Ingredients: 4 chicken legs; 4 chicken thighs or small breasts, bone-in; Salt and pepper; 1/2 teaspoon paprika; 3 tablespoons Dijon or grainy mustard; 1/2 cup white wine; 1 1/2 cups chicken stock; 1 tablespoon cornstarch; 2 tablespoons cold water; 12 small carrots, peeled; 2 teaspoons fresh tarragon, chopped; 1/2 cup frozen peas, thawed; 1/2 cup edamame; 1 cup sugar snap peas; 1 (12-ounce) package Reames® Homestyle Egg Noodles, cooked according to package directions; Fresh parsley, chopped, to taste

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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

SERVES

4-6

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Step 1:

Season chicken pieces with salt, pepper and paprika. Set aside.

Step 2:

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.

Step 3:

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.

Step 4:

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.

Step 5:

Serve chicken and vegetables over cooked noodles and sprinkle parsley over dish.