Tuesday, May 10, 2016

French Chicken Stew

French Chicken Stew 


 4 cups sliced button and/or shiitake mushrooms
 1 14 1/2-ounce can diced tomatoes, undrained
 2 medium carrots, thinly sliced
 1 medium onion, chopped
 1 medium red potato, cut in 1-inch cubes
 1/2 cup fresh green beans, cut in 1-inch pieces
 1/2 cup pitted ripe olives, halved
 1 cup reduced-sodium chicken broth
 1/2 cup dry white wine or chicken broth
 2 tablespoons quick-cooking tapioca
 1 teaspoon herbes de Provence or dried Italian seasoning, crushed
 3/4 teaspoon dried thyme, crushed
 1/4 teaspoon coarsely ground black pepper
 8 skinless, boneless chicken thighs 
 1/2 teaspoon seasoned salt
 1 14 -ounce jar tomato pasta sauce or one 16-oz. jar Alfredo pasta sauce 


1. In a 5- to 6-quart crockpot combine mushrooms, undrained tomatoes, carrots, onion, potato, 
green beans, olives, broth, wine, tapioca, herbs de Provence, thyme, and pepper. 
Place chicken on top; sprinkle with seasoned salt. 
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 4 hours.

2. Stir in pasta sauce. Makes 8 servings.  

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