Hearty Chicken & Rosemary Stew

By Motto

This comforting stew, featuring a medley of vegetables and flavorful seasonings, is the perfect dish to start a timeless family tradition.
Prep time 20 minutes...Total time 2 hours, 30 minutes...Yield 8 servings

Ingredients

• 1 lb "B" size Yukon Gold potatoes(~2" or small red potatoes)
• 1 large onion
• 3 medium carrots, peeled
• 8 oz whole mushrooms
• 2 lbs boneless, skinless chicken thighs
• 1 tbsp finely chopped fresh rosemary leaves(or 1 tsp dried rosemary)
• 3 garlic cloves
• 1 1/2 tsp salt
• 1/2 tsp coarsely ground black pepper
• 1 can(14.5oz) chicken broth(about 2 cups)
• 1/2 cup dry white wine such as Chardonnay
• 1/4 cup tomato paste
• 2 tbsp cornstarch
• 1 lemon
• 1/2 cup chopped fresh parsley (optional)

Details

Servings 8
Preparation time 20mins
Cooking time 150mins

Preparation

Step 1

1. Preheat oven to 375 degrees F. Cut potatoes into chunks and dice onion. Cut carrots diagonally into 1/2 in. slices. Cut mushrooms into quarters. Cut chicken into 1 in. pieces. Combine potatoes, onion carrots, mushrooms, chicken, rosemary, pressed garlic, salt and black pepper in Stainless (6 qt) mixing bowl; mix well using Mix 'N Scraper.
2. Whisk together broth, wine, tomato paste and cornstarch in Classic Batter Bowl until cornstarch is dissolved. Pour into mixing bowl; mix well. Pour chicken mixture into Deep Covered Baker. Bake, covered, 1 1/2-2 hours or until potatoes are tender, stirring after 45 minutes.
3. Meanwhile, zest lemon using Microplane Zester to measure 1 tsp. Remove baker from oven. Stir in zest and chopped parsley, if desired. Let stand, covered 10 minutes or until stew is thickened.

*Serve with side salad and warm, crusty bread!