CHEF JEFF — ONE BYTE AT A TIME: Hearty Chicken Vegetable Stew

Here’s a nifty slow-cooker recipe to try when you’re busy in the kitchen working on other things for that big Thanksgiving Day dinner.

Hearty Chicken Vegetable Stew

2 pounds boneless, skinless chicken, cut into 1-inch pieces

3 tablespoons all-purpose flour

1½ teaspoons salt, divided

1 teaspoon dried tarragon

1 tablespoon butter or margarine

1 tablespoon vegetable oil

1 cup chicken broth

½ cup white wine or dry vermouth

2 teaspoons original Tabasco brand pepper sauce

2 cups baby carrots

2 cups mushrooms, halved

3 cups cooked egg noodles

Combine chicken with flour, 1 teaspoon salt and tarragon in medium bowl; mix well. Heat butter and oil in large skillet over medium-high heat. Add chicken and cook until well-browned on all sides, stirring frequently.

Remove cooked chicken to slow cooker; add chicken broth, wine, Tabasco sauce, carrots, mushrooms and ½ teaspoon salt. Cover and cook on high for 3 hours, until chicken and vegetables are tender, stirring occasionally.

Serve stew over cooked egg noodles.

Yield: Serves 6.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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