Rustic Chicken Mushroom Stew

Prep time: 10min
Total time: 65min
Serves 8
1/4 cup
all-purpose flour
60 mL
1 tsp
each salt and pepper
5 mL
3 lbs
chicken drumsticks, skin removed
1.5 kg
3 tbsp
olive oil, divided
45 mL
2
onions, chopped
0
1
green pepper, chopped
0
3 cloves
garlic, minced
0
3 tbsp
Italian Herb Seasoning Paste
45 mL
4 cups
sliced button mushrooms
1 L
2 tbsp
Aged Balsamic Vinegar of Modena (optional)
30 mL
1 can
Stewed Tomatoes
796 mL
1/4 cup
Tomato Paste
60 mL
1/2 cup
Chicken Broth - 35% Less Sodium
125 mL
calories
280
fat
11 g
saturated fat
2 g
carbs
18 g
protein
26 g
cholestrol
80 mg
fibre
4 g
sodium
690 mg
potassium
820 mg

Directions

  1. Preheat oven to 375°F (190°C). Season flour with salt and pepper and toss chicken in mixture, working in batches to coat. Reserve leftover flour.

  2. Heat half the oil in a large skillet set over medium heat. Brown the chicken on all sides, working in batches and adding remaining oil as needed. Arrange in a single layer in a 9 x 13-in. (3.5 L) casserole dish; set aside.

  3. In the large skillet, cook the onions, green pepper, garlic and herb paste. Cook, stirring often, for 5 min. or until tender. Add mushrooms and cook on high for 5 min. longer. Sprinkle reserved flour mixture over vegetables; stir until well coated. If using, add balsamic vinegar (or a small amount of chicken broth) and stir browned bits from the pan. Add tomatoes, tomato paste and broth; bring to a boil.

  4. Pour tomato mixture over the chicken. Bake, uncovered, for 30 min. or until chicken is cooked through and juices are thickened. Taste and adjust seasonings as needed.