Monday, September 29, 2008

French Chicken Stew

Last year when the weather started to get cooler, I began to make a soup or stew at the beginning of each week. I would instantly have at least two lunches already taken care of; plus more for the freezer. Each recipe made at least four to six servings so my freezer was stocked and I was nice and warm eating lunch!

My mom found this recipe in her Better Homes and Gardens magazine (which I shamelessly scour for recipes each month at my parents' house). She made hers on the stove due to lack of slow cooker, and it was delicious! I was inspired to make it again yesterday and used the slow cooker set on high, so this was thrown together before dinner and ready to package up by the time my 9:00PM TV show was starting!

I copied the original recipe below; but when I made this I left out the olives and added a little more green beans and potatoes than it calls for. Also, I had some extra crushed tomatoes so I substituted them in for the tomato sauce at the end. My mom did not use tapioca, so don't stress if you don't have it, it will just add to the thickness of the soup.

Chicken thighs are great in the slow cooker, so tender and you can pull them apart with two forks. In fact, I recommend separating the thighs into smaller pieces you are not stuck with a whole piece of chicken surrounded by the broth. Top with Parmesan cheese if you wish!

French Chicken Stew
from Better Homes and Gardens
Makes 6-8 servings

4 cups (or 8 ounce package) sliced button and/or shiitake mushrooms
1 14.5 ounce can diced tomatoes, undrained
2 medium carrots, thinly diagonally sliced
1 medium onion, chopped
1 medium red potato, cut in 1-inch pieces
1/2 cup fresh green beans, cut in 1-inch pieces
1/2 cup pitted ripe olives, halved
1 cup reduced-sodium chicken broth
1/2 cup dry white wine or chicken broth
2 tablespoons quick-cooking tapioca
1 teaspoon herbes de Provence
3/4 teaspoon dried thyme
1/4 teaspoon coarsely ground black pepper
5-8 skinless, boneless chicken thighs (1 3/4 to 2 pounds total)
1/2 teaspoon seasoned or garlic salt
1 14 ounce jar tomato pasta sauce or one 16 ounce jar Alfredo pasta sauce
French bread (optional)

In a 5- to 6-quart slow cooker combine mushrooms, undrained tomatoes, carrots, onion, potato, green beans, olives, broth, wine, tapioca, herbs de Provence, thyme, and pepper.

Place chicken on top; sprinkle with seasoned salt.

Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 4 hours. Stir in pasta sauce. If desired, serve with French bread.

3 comments:

BMK said...

That looks really yummy! There was a really great looking veg. gratin for the slow cooker in this months BHG. Also, everyday food has some slow cooker recipes this month.

Jaime said...

this looks so delicious and comforting, perfect for fall. i definitely want to try this!

Katie said...

Mmmm... I"m SOOO wanting to make this over the weekend!