Chicken and Mushroom Stew

Ingredients

• 2 tbsp (30 mL) canola oil, divided
• 8 raw skinless bone-in chicken thighs
• 2 large onions, chopped
• 1 lb (454 g) medium button mushrooms, quartered
• 2 Portobello mushrooms, chopped
• 2 medium carrots, chopped
• 2 lb creamer potatoes, chopped
• 1 tsp black pepper
• 1 tbsp dried thyme
• 2 cup (500 mL) no sodium added chicken broth
• 1 cup (250 mL) dry red wine*

Directions

• Heat 1 tbsp oil in a large skillet over a medium-high heat.
• Brown chicken thighs in batches for 2-3 minutes per side and set aside. Pour out fat into a disposable container.
• Add remaining Tbsp. oil to the same pan and heat over medium heat.
• Cook the onions, button mushrooms, and Portobello mushrooms for 5 minutes or until they begin to brown.
• Add browned chicken, carrots, potatoes, black pepper, thyme, chicken broth, and red wine.
• Bring to a gentle simmer, cover the pan and simmer slowly until the meat and vegetables are very tender, at least one hour.

*Note: May substitute red wine with no sodium added chicken broth, if desired.