Name: Spring Chicken Stew
Prep time: 15 min
Total time: 4 h 15 min
Yield: 4
Ingredients: 1/2 c. dry white wine; 2 tbsp. all-purpose flour; kosher salt; Pepper; 4 medium carrots; 2 stalk celery; 1 onion; 2 lb. boneless, skinless chicken thighs; 8 oz. egg noodles; 2 tbsp. olive oil; 2 tbsp. Dijon mustard; 1 tbsp. fresh tarragon; 1 c. frozen peas

Step 1In a 5- to 6-quart slow cooker, whisk together the wine, flour, 1/2 cup water, and 1/2 teaspoon each salt and pepper.

Step 2Add the carrots, celery, onion, and chicken and toss to combine. Cook, covered, until the chicken is cooked through and easily pulls apart, 5 to 6 hours on low or 3 to 4 hours on high.

Step 3Twenty-five minutes before serving, prepare the noodles according to package directions. Reserve 1/4 cup of the cooking liquid, drain the noodles, and return them to the pot. Add the oil, mustard, 2 tablespoons of the reserved water and 1/4 teaspoon each salt and pepper and toss to coat (adding more water if the pasta seems dry). Toss with the tarragon.

Step 4Gently fold the peas into the stew and cook, covered, until heated through, about 2 minutes. Serve over the noodles and sprinkle with additional tarragon, if desired.

Spring Chicken Stew

Ingredients

Directions

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