Chicken and Mushrooms in Red Wine

Special enough for guests, this chicken stew is seasoned with rosemary, thyme, and a hint of tomato.

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2.5 by 3 people

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  • Makes: 4 servings
  • Prep: 30 mins
  • Cook: 50 mins

Chicken and Mushrooms in Red Wine

Directions

  1. Skin chicken. In a plastic or paper bag combine 2 tablespoons flour, the garlic salt, and pepper. Add chicken, one or two pieces at a time, to the bag, shaking to coat chicken well.
  2. In a 4-1/2-quart Dutch oven cook chicken in hot oil about 10 minutes or until lightly browned, turning to brown evenly. Drain. Add wine, 1/2 cup chicken broth, the onions, mushrooms, tomato paste, rosemary, thyme, and bay leaf. Bring to boilling; reduce heat. Cover and simmer for 35 to 40 minutes or until chicken is tender and no longer pink. Discard bay leaf. Transfer chicken to a platter; keep warm.
  3. Stir together 2 tablespoons broth and 1 tablespoon flour. Add to mushroom mixture in Dutch oven. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in bacon. Spoon some of the mushroom sauce over chicken; sprinkle with parsley, if desired. Pass remaining sauce. Serve with hot noodles. Makes 4 servings.
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Nutrition Facts (Chicken and Mushrooms in Red Wine)

  • Per serving:
  • 468 kcal ,
  • 18 g fat
  • (4 g sat. fat ,
  • 122 mg chol. ,
  • 764 mg sodium ,
  • 35 g carb. ,
  • 37 g pro.
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