country chicken stew

Ingredienti

¼ cup all-purpose flour

1 teaspoon salt

1 teaspoon paprika

¼ teaspoon freshly ground pepper

1 chicken (3 to 3½ pounds), cut into serving pieces

1 tablespoon butter

1 tablespoon vegetable oil

1 cup frozen small whole vie whoe onions, thawed

1 bag carrots, peeled and cut diagonally into 1-inch pieces

1 can (14½ ounces) whole tomatoes, including juice, lightly puréed in food processor

½ cup dry white wine

½ teaspoon dried thyme

1 bay leaf

3 packs sliced mushrooms

¼ cup water

Salt to taste

Istruzioni

PREHEAT oven to 350°F. On a sheet of wax paper, combine flour, salt, paprika, and pepper. Toss chicken in mixture to coat and reserve the excess.

IN a Dutch oven over medium-high heat, melt butter with oil. Brown chicken, 5 minutes on each side. Add onions, carrots, tomatoes, wine, thyme, and bay leaf and stir to loosen any browned bits.

COVER and bake 45 to 50 minutes. Add mushrooms and continue baking, covered, until chicken is no longer pink in the center, about 15 minutes longer.

TO thicken juices, mix leftover flour mixture with water and stir into juices.

Bake, uncovered, 5 minutes longer. Check seasonings and add more salt if needed. Remove bay leaf and discard.

SERVES 4 TO 6

Note

Settle in by a cozy fire in the fireplace while this savory stew bubbles away in the oven. It will cheer you up on a cold rainy night.

Serve with mashed potatoes