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Red Wine Chicken Stew

Ingredients:
2 lbs. boneless, skinless chicken parts (breast, thighs or combo)
1 T. olive oil (more, if needed)
S & P
4 carrots, peeled & cut into 1” pieces
16 oz. sliced fresh mushrooms
8 oz. pancetta, diced
4 large cloves garlic, sliced
2 t. dried thyme
4 T. flour
1 1⁄2 c. dry red wine
1 1⁄2 c. chicken stock
1 pkg. (15-16 oz.) frozen peas and pearl onions
6 medium red potatoes, cleaned and quartered

Directions:
Heat a large, (11-12”) deep skillet over medium heat. Coat chicken parts with the olive oil and sprinkle with S & P. Add chicken pieces to hot skillet, 3-4 at a time. Cook until well browned, about 5 minutes.

Turn and continue to cook until well browned on 2nd side, about 3 minutes. Transfer to a bowl & set aside. Add pancetta to pan and cook until browned, stirring occasionally (about 8 minutes). Remove and set aside. If pan is dry, add additional oil. Sauté carrots until they start to brown, 4-5 minutes. Add mushrooms. Cook, stirring frequently until veggies are well browned, about 3 minutes. Season with S&P.

Stir in garlic and thyme. Cook one minute. Sprinkle in flour, then stir in wine & broth, along with peas & onions. Bring to a simmer, breaking up peas/onions as they start to thaw. Add chicken and potatoes. Reduce heat and simmer, partly covered, until potatoes are tender, about 15 minutes. Add pancetta and stir to combine.

Serves 4


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