YUM! Not only is this recipe fantastic but I discovered the automatic timer on my oven so I prepped this… put it in the oven and headed out. When I returned 2 hours later it was almost complete and my house smelled SO good.
Truly a hearty and yummy dinner for the whole family.
1 lb. Yukon Gold Potatoes (I used red potatoes because that is what I had, I also added some turnips)
1 large onion
3 medium carrots, peeled
8 oz. whole mushrooms (I used sliced)
2 lbs. boneless, skinless chicken thighs
1 Tb. finely chopped fresh rosemary leaves
3 garlic cloves, pressed (or diced)
1 1/2 tsp. salt
1/2 tsp. coarsely ground black pepper
1 can (14.5 oz) chicken broth (about 2 cups)
1/2 cup dry white wine (such as Chardonnay)
1/4 cup tomato paste
2 Tb. cornstarch
1/2 cup chopped fresh parsley (optional – I didn’t use it)
1. Preheat oven to 375 F. Cut potatoes into chunks and dice onion. Cut carrots diagonally into 1/2 in. slices. Cut mushrooms into quarters (I sliced mine). Cut chicken into 1-in. pieces. Combine potatoes, onion, carrots, mushrooms, (turnips), chicken, rosemary, pressed garlic, salt, and black pepper in a mixing bowl and mix well.
2. Whisk together broth, wine, tomato paste, and cornstarch in a bowl until cornstarch is dissolved. Pour into mixing bowl; mix well. Pour chicken mixture into Pampered Chef Deep Covered Baker. Or a covered casserole dish. Bake, covered, 1 1/2 – 2 hours or until potatoes are tender, stirring after 45 minutes.
3. Meanwhile, zest lemon and measure 1 tsp. remove baker from oven. Stir in zest and chopped parsley, if desired. Let stand, covered, 10 minutes or until stew is thickened.
I served mine with rolls and fruit salad. I just use fruit I have and add some lime zest and lime juice for some zing. SO tasty!