Fancy name for chicken and vegetable stew! This recipe is really good, but it is a project. Next time I will used boneless skinless chicken breasts to make it a little faster! I found this recipe in a Cooking Light cookbook and wanted to try something new.
Ingredients:
1/4 c flour
1/4 tsp black pepper, divided
1/8 tsp salt
2 chicken breast halves, skinned
2 chicken thighs, skinned
2 chicken drumsticks, skinned
1 Tb olive oil (I had to use more)
2 Tb diced shallots
1 pound small mushrooms
1 1/4 c diced plum tomato
1 c diced carrot
1 c diced celery
1 Tb chopped fresh tarragon (I used parsley as I has a bunch on hand)
1 bay leaf
2/3 c dry red wine
1/2 low salt chicken broth
1/4 tsp salt
2 Tb finely chopped fresh chives
Combine flour, 1/8 tsp pepper and 1/8 tsp salt in shallow dish. Dredge chicken in flour mixture.
Heat oil in a large Dutch oven over medium-high heat. Add chicken and shallots. Cook 5 minutes browning on all sides. Remove chicken. Add mushrooms; saute 3 minutes. Add tomato, carrot, celery, tarragon and bay leaf. Cook 1 minute, stirring contantly. Stir in wine and broth; scrape pan to loosen browned bits. Return chicken to pan and bring to a boil. Cover, reduce heat and simmer 1 hour, stirring occasionally. Stir in 1/8 tsp pepper and 1/4 tsp salt. Discard bay leaf. Garnish with chopped chives.
Yield 4 servings (more like 6 servings I think)
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