Chicken and Mushroom Stew
| Number of portions: 6 | Prep time: 20 minutes | Total time: 1 hour 20 minutes |
Ingredients
- 2 tbsp (30 mL) canola oil, divided
- 8 raw skinless bone-in chicken thighs
- 2 large onions, chopped
- 1 lb (454 g) medium button mushrooms, quartered
- 2 Portobello mushrooms, chopped
- 2 medium carrots, chopped
- 2 lb creamer potatoes, chopped
- 1 tsp black pepper
- 1 tbsp dried thyme
- 2 cup (500 mL) no sodium added chicken broth
- 1 cup (250 mL) dry red wine*
Directions
- Heat 1 tbsp oil in a large skillet over a medium-high heat.
- Brown chicken thighs in batches for 2-3 minutes per side and set aside. Pour out fat into a disposable container.
- Add remaining Tbsp. oil to the same pan and heat over medium heat.
- Cook the onions, button mushrooms, and Portobello mushrooms for 5 minutes or until they begin to brown.
- Add browned chicken, carrots, potatoes, black pepper, thyme, chicken broth, and red wine.
- Bring to a gentle simmer, cover the pan and simmer slowly until the meat and vegetables are very tender, at least one hour.
*Note: May substitute red wine with no sodium added chicken broth, if desired.
| Nutrient | Per portion |
| Calories | 426 kcal |
| Protein | 34 g |
| Carbohydrates | 37 g |
| Fat | 13 g |
| Fibre | 7 g |
| Sodium | 137 mg |