Chicken and Mushroom Stew
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 35 min.
Ready in
Ingredients
for
4
- Ingredients
- 4 Chicken legs (rinsed and trimmed)
- 2 Tbsps all-purpose flour
- salt (to taste)
- freshly ground Black pepper (to taste)
- 5 Tbsps good-quality olive oil
- 1 onion (peeled and sliced)
- 8 ozs button Mushrooms (cleaned and sliced)
- 8 small potatoes (peeled)
- 2 stalks Tarragon chopped (plus extra for garnish)
- 1 ½ cups chicken stock
Preparation steps
1.
Preheat the oven to 375°F.
2.
Season the flour with salt and pepper. Toss the chicken pieces in the seasoned flour.
3.
Heat the oil in a casserole pan or Dutch oven. Add the chicken and onions and cook until the chicken is browned on all sides. Work in batches if necessary.
4.
Add the mushrooms and cook for an additional 5 minutes. Add the potatoes and tarragon and pour in the stock. Bring to a boil.
5.
Cover and cook in the oven for 45 to 60 minutes, until the chicken and potatoes are cooked through. Garnish with fresh tarragon and season to taste with salt and pepper. Serve.
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