Before all the cold and cool weather has saddled up and road South, l want to give you this delicious recipe for Chicken Stew. 

Served with buttery noodles or rice, this stew is chocked full of mushrooms, flavorful chicken, herbs and chunky vegetables in a wine-laced sauce.  Put your favorite green vegetable or a green salad with it and you have a award- winning meal.

2 Tbsp. olive oil
4 bone-in, skin-on chicken breasts, seasoned with salt and pepper
2 Tbsp. unsalted butter
1 lb. mushrooms of choice, quartered
1/2 cup minced onion
1 Tbsp. minced fresh garlic
1/4 cup all-purpose flour
1 Tbsp. tomato paste
1/2 cup each dry white wine and low-sodium chicken broth4 carrots, cut into 1 inch pieces
4 celery ribs, cut into 1 inch pieces
6-8 fresh thyme leaves (or 2 tsp. dried thyme)
1 bay leaf
chopped fresh parsley

Heat oil in a saute’ pan over medium-high heat until shimmering. Sear the chicken breasts, skin side down, until brown. Transfer to a 4-6 quart slow cooker, skin side up.
Melt butter in the same pan used to brown chicken. Add mushrooms and season with salt and pepper. Cook until liquid nearly evaporates – 4 to 5 minutes, stirring occasionally. Add onions and garlic and cook 1 minute. Stir in flour and tomato paste and cook 1 minute.
Deglaze the skillet with wine and broth and bring to a boil. Cook until liquid thickens . Add to slow cooker with the the carrots, celery and herbs. Cover and cook until breasts are tender. High setting for 2 to 2&1/2 hours or on low for 3&1/2 to 4 hours. Top stew with fresh, shopped parsley.

Dunham's Sports

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