Chicken Stew with Balsamic Vinegar

    1 hour

    Chicken cacciatore stew is a good source of protein and vitamin B6. The tomatoes and onions add vitamins C and E, while the mushrooms contain vitamin D.

    1 person made this

    Serves: 4 

    • 1 slice (50g) thick-cut bacon
    • 1 whole chicken (about 1.5 kg), skinned and cut into serving-sized pieces
    • 1⁄4 teaspoon black pepper
    • 250 g small white onions
    • 250 g small mushrooms, quartered
    • 1⁄4 cup (60 ml) balsamic vinegar
    • 1⁄2 cup (125 ml) dry red wine
    • 11⁄2 cups (375 ml) salt-reduced chicken stock
    • 1 can (400 g) no-added-salt tomatoes, drained and chopped
    • 1 teaspoon each dried rosemary and thyme, crumbled
    • 1 tablespoon cornflour mixed with 2 tablespoons water
    • 2 tablespoons chopped fresh parsley

    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. In 30-cm non-stick frying pan, cook bacon over moderate heat until crisp. Drain, crumble and set aside. Retain 1 tablespoon fat in pan. Season chicken with 1⁄8 teaspoon pepper. Over moderate heat, sauté chicken in hot bacon fat on each side for 2 minutes or until lightly browned. Transfer chicken to flameproof casserole.
    2. Add onions, mushrooms and remaining pepper to pan and sauté, stirring occasionally, for 5 minutes. Transfer vegetables to bowl. Add vinegar and wine to pan, bring to boil. Boil, stirring, for 1 minute; add to casserole with chicken.
    3. Add stock, tomatoes and herbs to casserole; bring to boil. Cover, simmer over low heat for 15 minutes or until the breast meat is no longer pink inside. Transfer pieces to plate; add onions and mushrooms to casserole. Cover, simmer until onions are tender and juices run clear, about 8 to 10 minutes more.
    4. Return breast pieces to casserole and bring liquid to boil. Stir in cornflour mixture and simmer over low heat for 2 to 3 minutes or until the sauce has thickened. Sprinkle with parsley.

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