Rustic Chicken Mushroom Stew
Prep Time
Serves
Cooking Mode
¼ cup all-purpose flour
1 tsp each salt and pepper
3 lbs chicken drumsticks, skinless
3 tbsp olive oil, divided
2 onions, chopped
1 green pepper, chopped
3 cloves garlic, minced
3 tbsp Italian Herb Seasoning Paste
4 cups sliced button mushrooms
2 tbsp balsamic vinegar (optional)
1 can stewed tomatoes
¼ cup tomato paste
½ cup sodium-reduced chicken broth
¼ cup all-purpose flour
1 tsp each salt and pepper
3 lbs chicken drumsticks, skinless
3 tbsp olive oil, divided
2 onions, chopped
1 green pepper, chopped
3 cloves garlic, minced
3 tbsp Italian Herb Seasoning Paste
4 cups sliced button mushrooms
2 tbsp balsamic vinegar (optional)
1 can stewed tomatoes
¼ cup tomato paste
½ cup sodium-reduced chicken broth
Directions
1Preheat oven to 375°F (190°C). Season flour with salt and pepper and toss chicken in mixture, working in batches to coat. Reserve leftover flour.
2Heat half the oil in a large skillet set over medium heat. Brown the chicken on all sides, working in batches and adding remaining oil as needed. Arrange in a single layer in a 9 x 13-in. (3.5 L) casserole dish; set aside.
3In the large skillet, cook the onions, green pepper, garlic and herb paste. Cook, stirring often, for 5 min. or until tender. Add mushrooms and cook on high for 5 min. longer. Sprinkle reserved flour mixture over vegetables; stir until well coated. If using, add balsamic vinegar (or a small amount of chicken broth) and stir browned bits from the pan. Add tomatoes, tomato paste and broth; bring to a boil.
4Pour tomato mixture over the chicken. Bake, uncovered, for 30 min. or until chicken is cooked through and juices are thickened. Taste and adjust seasonings as needed.
Tips
1
This hearty meal will feed a crowd while keeping your budget on track. To make it more special, add Aged Balsamic Vinegar of Modena to the sauce.
Disclaimer
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Personal Note
Personal Note
