Ingredients: |
Ingredients: • 3 slices turkey bacon, chopped • 1 (3 1/2-pound) chicken, cut into 8 pieces and skinned • 1 onion, chopped • 2 celery stalks, sliced • 1 head garlic, cloves peeled • 1 tablespoon tomato paste • 1/2 pound cremini mushrooms, sliced • 1 cup frozen small onions • 1 (14 1/2-ounce) can reduced-sodium chicken broth • 1/2 cup dry white wine or dry vermouth • 1/2 pound small red potatoes, scrubbed and quartered • 4 carrots, cut into 2-inch lengths • 2 tablespoons all-purpose flour • 2 tablespoons water • 2 tablespoons chopped fresh parsley
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Directions: |
Directions:• Heat nonstick Dutch oven over medium-high heat. Add bacon and cook, stirring, until crisp, about 5 minutes; transfer to paper towels to drain. • Add chicken to Dutch oven, in two batches, and cook until lightly browned on all sides, about 5 minutes per batch. Transfer chicken to plate as it is browned. • Reduce heat to medium. Add chopped onion, celery, and garlic to Dutch oven; cook, stirring, until vegetables are lightly browned, about 8 minutes. Stir in tomato paste until smooth. Add mushrooms and frozen onions; cook, stirring, 1 minute. Add broth, wine, potatoes, and carrots; bring to boil, scraping up browned bits from bottom of pot. • Return chicken and bacon to Dutch oven. Reduce heat and simmer, covered, until vegetables are tender and juices run clear when chicken thigh is pierced with a fork, about 25 minutes. • Meanwhile, whisk together flour and water in small bowl until smooth. Stir in about 1/4 cup of hot stew liquid until blended. Add liquid to pot and cook, stirring occasionally, until liquid bubbles and thickens, about 3 minutes. Serve sprinkled with parsley. |