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Broccoli Chicken Stew

chef.gonzalo's picture
Ingredients
  Chicken thighs 3 Pound, skinned (12 In Number)
  Cooking oil 2 Tablespoon
  Italian salad dressing mix 1 Teaspoon
  Salt To Taste
  Water 3 Cup (48 tbs)
  Dry white wine 1⁄2 Cup (8 tbs)
  Catsup 1⁄2 Cup (8 tbs)
  Potatoes 3 Medium, medium, peeled and cubed to make 3 cups
  Frozen onions 10 Ounce (Small Ones, 12 Of A 20 Ounce Package, 2 Cups)
  Broccoli 10 Ounce, frozen and cut (1 Package)
  Green pepper 1 Medium, cut into cubes
  Sliced fresh mushrooms 5 Ounce (2 Cups)
  Cold water 1⁄3 Cup (5.33 tbs)
  All-purpose flour 3 Tablespoon
Directions

MAKING
1. In a saucepan heat oil and slowly brown chicken thighs, half at a time.
2. Remove chicken and drain off the fat from the pan.
3. In the same pan combine together the dry salad dressing mix and salt, 3 cups water, wine, and catsup and return the browned chicken thighs to pan; boil the mixture.
4. Reduce heat; cover and simmer for 15 minutes.
5. Add potatoes and frozen onions; simmer, covered for about 15 minutes.
6. Add frozen broccoli, the green pepper, and mushrooms; cover and simmer for about 10 minutes longer or till vegetables are tender.
7. Stir in the 1/2-cup cold water and the flour and cook till mixture is thick and bubbly stirring constantly.

SERVING
8. Arrange the stew into individual bowl and serve hot with garlic bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Stewed
Dish: 
Soup
Ingredient: 
Broccoli
Interest: 
Healthy
Cook Time: 
40 Minutes
Servings: 
4

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