Country Classic Chicken Stew Recipe
This Chicken Stew is one of the most nicely done recipes I have seen so far. This Chicken Stew is easy, quick and hearty. Do check it out!
Ingredients
1 whole chicken breast, halved, boned, and skinned
1 tablespoon olive oil
2 medium-size onions, chopped
1/2 cup sliced mushrooms
6 small carrots, thickly sliced
1 large zucchini, halved and sliced
3 tomatoes, peeled and halved
3 cups Chicken Stock
2 tablespoons tamari or soy sauce
Dash of basil
Dash of marjoram
Dash of paprika
Minced fresh parsley (garnish)
Directions
Cut the chicken into bite-size pieces.
Brown briefly in a large skillet coated with no-stick spray.
Remove with a slotted spoon and set aside.
Heat the oil in the skillet over medium heat and add the onions.
Cook, stirring, until the onions begin to turn translucent.
Add the mushrooms and cook, stirring occasionally, until the mushrooms give up their liquid and the liquid evaporates.
Return the chicken to the pan.
Add the carrots, zucchini, tomatoes, stock, tamari, basil, marjoram, and paprika.
Bring to a boil, then reduce heat and simmer for 45 minutes.
Brown briefly in a large skillet coated with no-stick spray.
Remove with a slotted spoon and set aside.
Heat the oil in the skillet over medium heat and add the onions.
Cook, stirring, until the onions begin to turn translucent.
Add the mushrooms and cook, stirring occasionally, until the mushrooms give up their liquid and the liquid evaporates.
Return the chicken to the pan.
Add the carrots, zucchini, tomatoes, stock, tamari, basil, marjoram, and paprika.
Bring to a boil, then reduce heat and simmer for 45 minutes.
