Chicken And Mushroom Stew
serves 4
Use leftover braised wild mushrooms and roasted potatoes with capers to get a head start on this simple but sophisticated chicken stew.
This recipe is part of Andrew Schloss's Sunday Dinners.
1 pound skinless and boneless chicken breast, cut into chunks
2 tablespoons oil
2 to 3 cups braised wild mushrooms
2 cups chicken broth
1 cup roasted potatoes with capers
1/2 cup canned crushed tomatoes
1 tablespoon flour
prep: 10 minutes
total: 15 minutes
3-quart saucepan
whisk
1. In a 3-quart saucepan, cook the chicken in half the oil until it loses its raw look.
2. Add the braised mushrooms, chicken broth, roasted potatoes and tomatoes, and mix to combine. Heat to a simmer and continue to simmer until the chicken pieces are firm and opaque, about 5 minutes.
3. Mix the flour with the remaining oil and whisk into the stew. Simmer another minute until the liquid in the pan thickens lightly.
