University of Illinois Extension
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Chicken Stew
Total : 60 min Prep : 20 min


  • 8 chicken pieces (4 pounds chicken total, breasts or legs)
  • 1 cup water
  • 2 small garlic cloves, minced
  • 1 small onion, chopped
  • 1½ teaspoons salt
  • ½ teaspoon pepper
  • 3 medium tomatoes, chopped
  • 1 teaspoon parsley, chopped
  • ¼ cup celery, finely chopped
  • 2 medium potatoes, peeled and chopped
  • 2 small carrots, chopped
  • 2 bay leaves


  1. Remove the skin from the chicken and any extra fat.  In a large skillet, combine chicken, water, garlic, onion, salt, pepper, tomatoes, and parsley.  Tightly cover and cook over low heat for 25 minutes.
  2. Add celery, potatoes, carrots, and bay leaves and continue to cook for 15 more minutes or until chicken and vegetables are tender.  Remove bay leaves before serving.
Exchange: 1 starch, 8 lean meat
Carbohydrate Units: 1
Nutrition Facts
Servings per Recipe:
8 servings, 1 piece of chicken
 Amount Per Serving
 Calories 315      Calories from Fat 27
% Daily Value 
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: