FRENCH CHICKEN STEW
4
cups sliced button and/or
shiitake mushrooms
¥ 4
tsp. dried thyme, crushed
'/4
tsp. coarsely ground black pepper
1
14.5-oz. can diced
tomatoes, undrained
8
skinless, boneless chicken thighs
( i34to2lb.total)
2
medium carrots, thinly
diagonally sliced
Vz
tsp. seasoned salt
1
14-oz.jartomato pastasauceor
1
medium onion, chopped
one 16-oz. jar Alfredo pasta sauce
1
medium red potato, cut in
i-inch pieces
French bread (optional)
y
2
cup fresh green beans,
cut in 1-inch pieces
1
.
In a 5 - to 6 -q u a rt slow co o ker co m b ine
m ushroom s, u n d rain e d tom atoes, carro ts,
y
2
cup pitted ripe olives,
halved
o n io n , potato, green beans, o liv e s, b ro th , w in e,
tap io ca, h erb es de P rovence, thym e, and
1
cup reduced-sodium
chicken broth
pepper. P la c e c h ic k e n on top; s p rin k le w ith
seasoned salt. C o v e r and co o k on lo w -h e a t
y
2
cup dry white wine or
chicken broth
se ttin g fo r 6 to 7 h o u rs o r on h ig h -h e a t se ttin g
for 3 to 4 h o u rs.
2
Tbsp. quick-cookingtapioca
2
.
S tir in pasta sauce. I f d e sire d , serve w ith
1
tsp. herbesdeProvenceor
Italian seasoning, crushed
F re n c h bread,
m a k e s s s e r v i n g s .
PRIZE TESTED RECIPES" $400 W INNER
JANN BRUCE, SAN JOSE,CALIF.
CHICKEN LEGS, THIGHS, AND WINGS CATEGORY, JUNE
2008
A
CLIP AND SAVE RECIPES IN YOUR BETTER HOMES AND GARDENS'* NEW COOK BOOK
