Why Stews Days on Tuesdays? No reason, other than because it rhymes. Every Tuesday, look for a new stew recipe. Same place, same time.
What is it about a hearty stew that makes you feel better, especially on a cold day? For me, it’s a comfort food memory from when I was little. What about for you?
Oh, and enjoy!
- 4 chicken leg quarters, about 3 pounds
- salt and pepper
- dried leaf thyme
- 1/4 cup extra virgin olive oil or canola
- 1/4 cup chopped onion
- 8 ounces sliced mushrooms
- 1 clove garlic, minced
- 1/3 cup dry white wine
- 1 can (14.5 ounces) diced tomatoes
- 1 cup chicken broth
- 3 tablespoons finely chopped fresh parsley
Wash chicken and pat dry. Sprinkle with salt, pepper, and thyme.
Heat the oil in a large skillet. Add the chicken and cook, turning, to brown on all sides. Remove the chicken from the pan and set aside.
Leave about 1 tablespoon of the oil in the skillet and add the onion and mushrooms. Saute, stirring, until mushrooms are tender. Add the garlic and saute for 1 minute longer. Add the wine and bring to a simmer. Simmer until tender. Add the tomatoes and chicken broth, then return the chicken to the pan. Cover and simmer for 15 minutes. Remove the cover and continue cooking for 5 to 10 minutes longer. Arrange the chicken on a platter, sprinkle with the chopped parsley, and serve with oven roasted or baked potatoes or noodles.
Hunter’s chicken recipe serves 4.