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Chicken-Potato Stew


  • 1 broiler fryer (3 1/2-4lbs.)
  • 2 chicken bouillon cubes
  • 4 potatoes, well scrubbed
  • 1 1/2 cup chopped onion
  • 2 tsp. crushed tarragon
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  • 4 carrots, sliced
  • 1 bag fresh spinach, washed, trimmed (10oz.)
  • 1 1/2 cups skim milk
  • 2 tsp. salt
  • 1/4 tsp. hot pepper sauce


Place chicken in large kettle. Fill half full with water; add bouillon cubes, potatoes, onion and tarragon. Bring to a boil, covered,; reduce heat. Simmer for 30 minutes or until potatoes are tender. Remove potatoes; add carrots. Peel and mash potatoes; set aside. Cook chicken and carrots for 20-30 minutes longer or until tender. Remove chicken from kettle; de-bone. Add mashed potatoes, chicken and remaining ingredients to kettle. Heat through. Do not overcook spinach.

By Robin from Washington, IA

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