Hearty Chicken Vegetable Stew

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  • 2 pounds boneless, skinless chicken, cut into 1-inch pieces
  • 3 tablespoons flour
  • 1 1/2 teaspoons salt, divided
  • 1 teaspoon dried tarragon
  • 1 tablespoon butter or margarine
  • 1 tablespoon vegetable oil
  • 1 cup chicken broth
  • 1/2 cup white wine or dry vermouth
  • 2 teaspoons TABASCO® brand Original Red 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 5-quart saucepan over medium-high heat. Add chicken and cook until well browned on all sides, stirring frequently.

Add chicken broth, wine, TABASCO® Sauce, carrots, mushrooms and 1/2 teaspoon salt. Heat to boiling over high heat. Reduce heat to low; cover and simmer 20 to 30 minutes or until chicken and vegetables are tender, stirring occasionally.

Serve stew with cooked egg noodles.

Makes 6 servings.

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