CHICKEN STEW

               in

     WHITE WINE

INGREDIENTS:

1 Chicken, 3 to 4 lbs., cut into 8 serving pieces
1/3 cup All-Purpose Flour
Salt and freshly ground Black Pepper, to taste
3 tablespoons Olive Oil
3 slices Bacon, diced
1 Onion, thinly sliced
8 oz. White Button Mushrooms, quartered or left whole, your preference
1 lb. Red-Skinned Potatoes, cut into 1/2-inch pieces
3 cloves, Garlic, crushed 4 fresh flat-leaf Parsley sprigs
3 fresh Thyme sprigs
1 Bay Leaf
1 1/2 cups Unsalted Chicken Broth
1 1/2 cups White Wine

Making the Stew:

1. In a large bowl, toss the chicken pieces with flour, salt and pepper. In a large sauté pan over medium-high heat, warm half the olive oil until just smoking. Add half the chicken and brown on all sides, 3 to 4 minutes total. Transfer to a Dutch Oven. Repeat with the remaining oil and chicken. Add the bacon, onion, mushrooms, potatoes, garlic, parsley, thyme, bay leaf and broth to the large pot and stir to combine.

2. Off of the heat, pour the wine into the sate pan and them set it over medium-high heat. Bring to a simmer, stirring with a wooden spoon to scrape up any browned bits from the pan's bottom. Add the wine to the large pot of chicken, vegetables and seasonings. Cover and bring to boil and then turn down the heat to a medium-low simmer. Cook for 2 1/2 to 3 hours.

This stew can also be cooked in your slow cooker. In this case cook for 5 hours or longer.

Nutritional Information Per Serving:   8   Servings

Calories: 406   Carbohydrates: 13 gm   Fat: 22 gm   Cholesterol: 96 gm
Protein: 28 gm   Sodium: 346 mg   Fiber: 1 gm   Calcium: 30 mg
Iron: 2 mg   Vitamin A: 140 IU   Vitamin C: 15 mg
Percentage of Calories from Fat:  55%
Percentage of Calories from Protein:  31%
Percentage of Calories from Carbohydrates:  14%