Chicken Stew With Wine

 

* Exported from MasterCook *

Recipe By : Judith van den Broek

Serving Size : 6

Preparation Method

• 1 tablespoon vegetable oil
• 2 pounds skinless chicken thighs — (1 kg)
• 6 strips bacon — chopped
• 2 medium onions — quartered
• 2 whole garlic cloves — minced
• 1 1/2 cups chicken stock
• 1/2 cup dry white wine
• 1 bay leaf
• 2 teaspoons Italian seasoning — (or 1 teaspoon dried 1 teaspoon oregano, basil, and 2 teaspoons Herbes de Provence)
• 1/4 teaspoon salt
• 1 tablespoon Expert Foods ThickenThin not/Starch
• 3 cups sliced mushrooms
• 2 green onions (scallions) — sliced
• 1/4 cup heavy or whipping cream

In a large, non-stick skillet, heat the vegetable oil over medium-high heat. Brown the chicken thighs and bacon in until the chicken is browned on all sides and the bacon is cooked. Transfer the meat to an 18 to 24-cup (4.5 to 6 L) slow-cooker or crockpot.

Combine all the remaining ingredients except the not/Starch and in a large bowl and stir to combine them. Pour them over the meat.

Cover and cook on low for 8 to 10 hours, or until the meat and vegetables are tender.

Remove a small amount of the broth from the crock pot. Whisk the not/Starch into a small amount of the broth. Combine the not/Starch/chicken broth mixture with the stew and stir to combine. Let stand a few minutes while the broth thickens

– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 239 Calories; 13g Fat (51.3% calories from fat); 21g Protein; 6g Carbohydrate; 1g Dietary Fiber; 91mg Cholesterol; 809mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.