Chicken stew is a good source of protein and vitamin B6. The tomatoes and onions add vitamins C and E, while the mushrooms contain vitamin D.
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1 slice (50 g) thick-cut smoked bacon
1 whole chicken (about 1.5 kg), skinned and cut into serving-sized pieces
1⁄4 teaspoon black pepper
250 g small white onions
250 g small mushrooms, quartered
1⁄4 cup (60 ml) balsamic vinegar
1⁄2 cup (125 ml) dry red wine
11⁄2 cups (375 ml) salt-reduced chicken stock
1 can (400 g) no-added-salt tomatoes, drained and chopped
1 teaspoon each dried rosemary and thyme, crumbled
1 tablespoon cornflour mixed with 2 tablespoons (30ml) water
2 tablespoons chopped fresh parsley
Directions Prep:15min › Cook:45min › Ready in:1hr
In 30-cm non-stick frying pan, cook bacon over moderate heat until crisp. Drain, crumble and set aside. Retain 1 tablespoon (15ml) fat in pan. Season chicken with 1⁄8 teaspoon pepper. Over moderate heat, sauté chicken in hot bacon fat on each side for 2 minutes or until lightly browned. Transfer chicken to flameproof casserole.
Add onions, mushrooms and remaining pepper to pan and sauté, stirring occasionally, for 5 minutes. Transfer vegetables to bowl. Add vinegar and wine to pan, bring to boil. Boil, stirring, for 1 minute; add to casserole with chicken.
Add stock, tomatoes and herbs to casserole; bring to boil. Cover, simmer over low heat for 15 minutes or until the breast meat is no longer pink inside. Transfer pieces to plate; add onions and mushrooms to casserole. Cover, simmer until onions are tender and juices run clear, about 8 to 10 minutes more.
Return breast pieces to casserole and bring liquid to boil. Stir in cornflour mixture and simmer over low heat for 2 to 3 minutes or until the sauce has thickened. Sprinkle with parsley.