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Level
very easy
Prep Time
10 mins
Total Time
1 h 5 m
Serves
8

Ingredients

1/4 cup
all-purpose flour
60 mL
1 tsp
each salt and pepper
5 mL
3 lbs
chicken drumsticks, skinless
1.5 kg
3 tbsp
olive oil, divided
45 mL
2
onions, chopped
0
1
green pepper, chopped
0
3 cloves
garlic, minced
0
3 tbsp
Italian Herb Seasoning Paste
45 mL
4 cups
sliced button mushrooms
1 L
2 tbsp
balsamic vinegar (optional)
30 mL
1 can
stewed tomatoes
796 mL
1/4 cup
tomato paste
60 mL
1/2 cup
sodium-reduced chicken broth
125 mL

Directions

Step 1
Preheat 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.
Step 2
Heat 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.
Step 3
In 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.
Step 4
Pour 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.

Tip

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.

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Nutrition Facts

Nutrition Description:
Per serving (1/8 of recipe):
Calories:
280
Fat:
11 g
Saturated Fat:
2 g
Carbs:
18 g
Fibre:
4 g
Cholesterol:
80 mg
Protein:
26 g
Sodium:
690 mg