Country Chicken Stew - cooking recipe

Ingredients

3 chicken legs, skinned and separated into pieces
1 -2 tablespoon vegetable oil
2 cups baby carrots
1 medium onion, quartered and sliced
3 medium unpeeled potatoes, cubed
1 (14 1/2 ounce) can fat-free low-sodium chicken broth
1 teaspoon chopped fresh basil
1 1/2 teaspoons chopped fresh marjoram
1 teaspoon minced fresh sage
1/2 teaspoon onion powder
1/2 teaspoon sweet Hungarian paprika
1 bay leaf
1/4 teaspoon dried tarragon
1/4 teaspoon dried thyme
1 (16 ounce) can chopped tomatoes, with liquid
1/2 cup dry sherry
2 tablespoons cornstarch, mixed with
1/4 cup water
salt and black pepper

Preparation

Brown chicken pieces in oil on both sides in dutch oven over medium heat; drain off excess oil.
Add carrots, onion, potato, broth, basil, marjoram, sage, onion powder, paprika, bay leaf, thyme, and tarragon to chicken in pan.
Add salt and pepper to taste; bring mixture to a boil, reduce heat, cover, and simmer for 20 minutes or until vegetables are tender.
Add tomatoes with their juice and the wine.
Cover and simmer 10 minutes more or until chicken is tender and cooked through.
Remove chicken to platter; discard bay leaf; and skim fat.
Stir cornstarch mixture into stew and stir constantly until thickened.
Adjust taste for salt and pepper, and return chicken to pan.
Simmer for 5-10 minutes or until warmed through.
Serve with parsley dumplings, or over split biscuits, if desired.
Tastes good just as it is, too.