Sunday, November 14, 2010

Recipe Monday

This is a great recipe as you can add or take out what ingredients you do and do not like.  Plus, with all of this lovely snow, who doesn't love slow cooker stew?

French Chicken Stew Recipe


  • 4  cups  sliced button and/or shiitake mushrooms
  • 1  14.5-oz. can  diced tomatoes, undrained
  • 2  medium  carrots, thinly diagonally sliced
  • 1  medium  onion, chopped
  • 1  medium  red potato, cut in 1-inch pieces
  • 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  Tbsp.  quick-cooking tapioca
  • 1  tsp.  herbes de Provence or dried Italian seasoning, crushed
  • 3/4  tsp.  dried thyme, crushed
  • 1/4  tsp.  coarsely ground black pepper
  • 8    skinless, boneless chicken thighs (1-3/4 to 2 lb. total)
  • 1/2  tsp.  seasoned salt
  • 1  14-oz. jar  tomato pasta sauce or one 16-oz. jar Alfredo pasta sauce
  •     French bread (optional)


1. In a 5- to 6-quart slow cooker 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. If desired, serve with French bread. Makes 8 servings.

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