Makes 4 to 6 servings
|1/4||cup olive oil|
|4||boneless skinless chicken breast halves (about 1 pound), cut into 1-inch cubes|
|1/3||pound mushrooms, thinly sliced|
|1||medium onion, thinly sliced|
|2||cloves garlic, chopped|
|1||can (28 ounces) crushed tomatoes in tomato purée or 4 medium tomatoes, peeled, seeded and quartered*|
|1/3||cup dry white wine|
|1/2||teaspoon dried thyme leaves|
|Black pepper to taste|
|1/2||cup frozen peas|
|1/4||cup sliced pimiento-stuffed green olives|
|Boiled red potatoes (optional)|
|Chopped fresh parsley for garnish|
*To peel a tomato, cut a skin-deep "X" in the blossom end. Submerge tomato in saucepan of boiling water 15 seconds. Remove with slotted spoon; plunge immediately into a bowl of cold water 10 seconds. The skin can be pulled off easily with a sharp knife.
- Heat oil in 5-quart Dutch oven over medium-high heat. Cook and stir chicken, mushrooms, onion and garlic until onion is soft. Stir in tomatoes, wine, bay leaf, thyme, salt and pepper.
- Reduce heat to low. Cover and simmer 20 minutes. Stir in peas and olives; cook 5 minutes more. Discard bay leaf. Blend water with cornstarch in small cup until smooth. Stir into stew. Cook and stir until stew boils and is slightly thickened. Serve with potatoes. Garnish with parsley.
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