Tuscan Chicken Stew

Tuscan Chicken Stew

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • lb. boneless, skinless chicken (breast or thighs), cut into 1" cubes

  • Salt and pepper

  • cup all-purpose flour

  • 6

    tbsp olive oil, divided

  • 3

    tbsp unsalted butter, divided

  • 2

    medium onions, chopped

  • 2

    cups chicken broth

  • 2

    cups dry white wine

  • ¼

    cup tomato paste

  • 1

    pkg. (1lb) baby carrots

  • 1

    bouquet garni (rosemary, thyme, parsley)

  • ½

    lb mushrooms, cleaned and quartered

  • 3

    tbsp chopped flat-leaf parsley

  • 1

    tbsp grated lemon zest

Directions

Season chicken with salt and pepper; dredge in flour. In Dutch oven heat 2 tbsp olive oil and 1 tbsp butter over medium-high heat. In three batches brown chicken on all sides, adding oil and butter as needed. Remove to platter. Add onions to pan; saute' until softened. Add broth, wine, tomato paste; bring to boil. Reduce heat and return chicken to pan with carrots and bouquet garni. Cover; simmer 30-40 minutes. Add mushrooms; simmer 10 minutes. Discard bouquet garni. Season with salt and pepper; top with parsley and lemon zest. Serve with rice.


Nutrition

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