Greek-Style Chicken Stew the Editors of Publications International, Ltd.
Makes 6 servings
|2||cups sliced mushrooms|
|2||cups cubed peeled eggplant|
|1-1/4||cups reduced-sodium chicken broth|
|3/4||cup coarsely chopped onion|
|2||cloves garlic, minced|
|1-1/2||teaspoons all-purpose flour|
|1||teaspoon dried oregano|
|1/2||teaspoon dried basil|
|1/2||teaspoon dried thyme|
|6||skinless chicken breasts, about 2 pounds|
|Additional all-purpose flour|
|3||tablespoons dry sherry or reduced-sodium chicken broth|
|1/4||teaspoon black pepper|
|1||can (14 ounces) artichoke hearts, drained|
|12||ounces uncooked wide egg noodles|
- Combine mushrooms, eggplant, broth, onion, garlic, flour, oregano, basil and thyme in slow cooker. Cover; cook on HIGH 1 hour.
- Coat chicken very lightly with flour. Generously spray large nonstick skillet with cooking spray; heat over medium heat until hot. Cook chicken 10 to 15 minutes or until browned on all sides.
- Remove vegetables to bowl with slotted spoon. Layer chicken in slow cooker; return vegetables to slow cooker. Add sherry, salt and pepper. Reduce heat to LOW. Cover; cook 6 to 6-1/2 hours or until chicken is no longer pink in center and vegetables are tender.
- Stir in artichokes; cover and cook 45 minutes to 1 hour or until heated through. Cook noodles according to package directions. Serve chicken stew over noodles.
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