Druckman Sweet and Sour Chicken Stew

Summary: This sweet and tangy chicken stew comes together easily and will please the entire family.
Druckman Sweet and Sour Chicken Stew
Druckman Sweet and Sour Chicken Stew

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1

    Chicken, Cut into Pieces (or purchase 2 packages of cut up chicken parts, with skin and bones)

  • 3/4

    cups of white wine

  • 2

    vidalia onions, finely diced

  • 1

    garlic clove, minced

  • 4

    carrots, peeled and finely diced

  • 2

    green peppers, seeded and cut into 1 inch pieces

  • 1

    16-oz bottle of Wish-Bone Russian Dressing (have to leave a little processed goodness!)

  • 1

    large jar (18 oz) of apricot jam

  • 1

    teaspoon of ancho chili powder

  • salt and pepper to taste

  • 1

    tablespoon of olive oil

Directions

1.Preheat oven to 350 degrees Fahrenheit. 2.In a large ovenproof casserole or Dutch Oven, heat the olive oil. Place as much of the chicken in the pan as you can to cover the bottom, brown the chicken on both sides, about 4 minutes on each side. Remove the chicken, and brown the remaining chicken pieces. 3.Dice the onion and garlic, and ancho chili powder and saute in the chicken juices until translucent and soft. 4.Pour the white wine in the pot. With a wooden spoon, get all the yummy caramelized bits of chicken and onion off the bottom of the pan. Bring the wine to a boil and reduce by half, about 3 minutes. 5.Add the carrots and green pepper and saute for a minute. 6.Add the chicken back in the pot, pour the Russian Dressing and apricot jam on top. Stir well. 7.Put the top on the pot and place in the oven for an hour. 8.You can serve the dish immediately, or reheated with some rice or couscous. 9.This would also be a great candidate for your slow cooker. Preparation time: 10 minute(s) Cooking time: 1 hour(s) Number of servings (yield): 8

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