Rustic Chicken Mushroom Stew

Prep time: 10min
Total time: 65min
Serves 8
1/4 cup
all-purpose flour
60 mL
1 tsp
each salt and pepper
5 mL
3 lbs
chicken drumsticks, skin removed
1.5 kg
3 tbsp
olive oil, divided
45 mL
2
onions, chopped
0
1
green pepper, chopped
0
3 cloves
garlic, minced
0
3 tbsp
Italian Herb Seasoning Paste
45 mL
4 cups
sliced button mushrooms
1 L
2 tbsp
Aged Balsamic Vinegar of Modena (optional)
30 mL
1 can
Stewed Tomatoes
796 mL
1/4 cup
Tomato Paste
60 mL
1/2 cup
Chicken Broth - 35% Less Sodium
125 mL
calories
280
fat
11 g
saturated fat
2 g
carbs
18 g
protein
26 g
cholestrol
80 mg
fibre
4 g
sodium
690 mg
potassium
820 mg

Directions

  1. Preheat oven to 375°F (190°C). Season flour with salt and pepper and toss chicken in mixture, working in batches to coat. Reserve leftover flour.

  2. Heat half the oil in a large skillet set over medium heat. Brown the chicken on all sides, working in batches and adding remaining oil as needed. Arrange in a single layer in a 9 x 13-in. (3.5 L) casserole dish; set aside.

  3. In the large skillet, cook the onions, green pepper, garlic and herb paste. Cook, stirring often, for 5 min. or until tender. Add mushrooms and cook on high for 5 min. longer. Sprinkle reserved flour mixture over vegetables; stir until well coated. If using, add balsamic vinegar (or a small amount of chicken broth) and stir browned bits from the pan. Add tomatoes, tomato paste and broth; bring to a boil.

  4. Pour tomato mixture over the chicken. Bake, uncovered, for 30 min. or until chicken is cooked through and juices are thickened. Taste and adjust seasonings as needed.

Tip

This hearty meal will feed a crowd while keeping your budget on track. To make it more special, add Aged Balsamic Vinegar of Modena to the sauce.