Chicken and Vegetable Stew

Name: Chicken and Vegetable Stew
Prep time: 10 min
Total time: 40 min
Yield: 8
Ingredients: 1 lb. chicken thighs, cut into 1-1/2-inch pieces; 2 Tbsp. flour; 1 Tbsp. oil; 1 medium onion, finely chopped (about 1 cup); 1 large carrot, finely chopped (about 1 cup); 2 cans stewed tomatoes, undrained; 2 medium zucchini, chopped; 1 can artichoke hearts, drained, quartered; ½ cup sliced black olives; PREMIUM Saltine Crackers

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

Ingredient list

1 lb. boneless skinless chicken thighs, cut into 1-1/2-inch pieces
2 Tbsp. flour
1 Tbsp. oil
1 medium onion, finely chopped (about 1 cup)
1 large carrot, finely chopped (about 1 cup)
2 cans (14-1/2 oz. each) no-salt-added stewed tomatoes, undrained
2 medium zucchini, chopped
1 can (14 oz.) artichoke hearts, drained, quartered
½ cup sliced black olives
PREMIUM Saltine Crackers

Nutrition factsNutrition information

Recipe Tips

Coat chicken with flour; set aside. Heat oil in large saucepan or Dutch oven on medium-high heat. Add chicken, onions and carrots; cook and stir 10 min. or until chicken is evenly browned and vegetables are tender.

Add tomatoes with their liquid, the zucchini and artichokes; mix well. Bring to boil. Reduce heat to medium-low; cover. Simmer 20 min. Stir in olives.

Serve with crackers.