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Ingredientes
- 6 x Skinless Boneless Chicken Breast Halves Note 1
- 5 Tbsp. All-Purpose Flour Note 2
- 3 Tbsp. Dry Thyme Note 3
- 1 tsp Grnd Allspice Note 4
- 1/4 c. Extra virgin olive oil
- 1 lb Cremini Mushrooms Or possibly Any Med Size Mushroom
- 1 1/2 lb Small Red Potatoes Note 5
- 2 1/2 c. Nonfat Veg Chicken Broth Low Sod Note 6
- 6 x Shallots Note 7
Direcciones
- This was originally Beef Stew With Mushrooms, Shallots and Potatoes from Bon Appetit, Nov 2000. We do not eat beef very often so I changed this to chicken.
- Note 1: Original recipe used 3 lbs boneless beef chuck, cut into 1 1/2" pcs. I changed it to chicken and cut it into 1 1/2" strips.
- Note 2: Original recipe used 3 Tbsp of the flour ... it wasn't sufficient so I doubled it
- Note 3: Original recipe used 1 1/2 tsp thyme ... I doubled it
- Note 4: Original recipe used 1/2 tsp allspice ... I doubled it
- Note 5: 1 - 1 1/2" diameter, scrubbed
- Note 6: Original recipe called for canned beef broth ... I changed it to the vegetarian chicken broth that is salt free and fatfree. You could use lowfat, low salt canned chicken broth
- Note 7: Original recipe used 18 shallots ... I only had 6 so I used all of them
- Place chicken in large bowl. Sprinkle with flour, thyme, allspice and generous amounts of salt and pepper; toss to coat. Heat oil in heavy large pot over med-high heat. Working in batches, add in chicken and saute/fry till lightly browned. Transfer chicken to large dish after each batch; reserve any flour in bowl. Add in mushrooms and potatoes to drippings in pot. Stir 2 - 4 minutes. Return chicken, any collected juices and reserved flour mix to pot. Add in chicken broth and bring to boil. Reduce heat to med-low. Cover and simmer about 30 minutes.
- Drop shallots into pot of boiling water; cook 1 minutes. Drain and peel shallots. Add in to stew and simmer, uncovered, till chicken and vegetables are tender and sauce thickens, about 30 minutes.
- This was incredibly good. We served it over couscous and then the left-overs were served another meal over rice. Excellent!!
- NOTES : Made this for dinner a couple of weeks ago ... finally got it formatted. This was**wonderful**!!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 227g | |
| Recipe makes 6 servings | |
| Calories 157 | |
| Calories from Fat 86 | 55% |
| Total Fat 9.74g | 12% |
| Saturated Fat 1.43g | 6% |
| Trans Fat 0.01g | |
| Cholesterol 27mg | 9% |
| Sodium 190mg | 8% |
| Potassium 525mg | 15% |
| Total Carbs 3.42g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.26g | 1% |
| Protein 13.48g | 22% |
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