Tuscan Chicken Stew

By akselden

Ingredients

• 3 1/2 lb. boneless, skinless chicken (breast or thighs), cut into 1" cubes
• Salt and pepper
• 2/3 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
• 1/4 cup tomato paste
• 1 pkg. (1lb) baby carrots
• 1 bouquet garni (rosemary, thyme, parsley)
• 1/2 lb mushrooms, cleaned and quartered
• 3 tbsp chopped flat-leaf parsley
• 1 tbsp grated lemon zest

Details

Servings 12

Preparation

Step 1

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.