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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
Serves 4-6

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Ready In: 255 Minutes

Prep Time: 15 Minutes     Cook Time: 240 Minutes

Ingredients
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Directions
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.