Hearty Chicken Stew
Ready In: 1 hr 30 mins
Serves: 8
Ingredients
- 6 slices bacon
- 1 chicken, cut up
- 1 lb white mushroom, sliced
- 1 teaspoon salt
- 1⁄2 cup chopped fresh parsley
- 3 garlic cloves, finely chopped
- 2 (14 ounce) cans chicken broth (3 1/2 cups)
- 2 (6 ounce) cans tomato paste
- 1 cup red wine
- 1⁄4 teaspoon ground black pepper
- 1 3⁄4-2 lbs potatoes, peeled and cut into 1-inch pieces
- 4 large carrots, peeled and sliced 1/4 inch thick
- 1 (8 1/2ounce) can lima beans, drained
- 6 ounces dry-weight pitted black olives, drained
- 1 (15 ounce) can white pearl onions, drained
Directions
- Fry bacon crisp, crumble and set aside.
- Brown chicken in bacon fat, then set aside.
- Add mushrooms and salt; sauté, stir for 3 minutes.
- Add parsley, garlic; sauté about 2 minutes.
- In a bowl blend together broth, tomato paste, wine and pepper.
- Place mushroom mixture into large skillet with cover.
- Add chicken, potatoes, carrots, lima beans, olives and onions.
- Cover and bring to boil.
- Reduce heat to low and cook for 1 1/2 hours.
- Turn chicken halfway through cooking.
- Serve.
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