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Chicken and Potato Stew

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1 fryer
2 chicken bouillon cubes
4 potatoes (well scrubbed)
1 cup onion (chopped)
2 teaspoons tarragon (crushed)
4 carrots (sliced)
1 bag 10 ounces fresh spinach (washed, trimmed)
1 cup skim milk
2 teaspoon salt
teaspoon 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 to 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.

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