Source(google.com.pk)
Ingredients
6-8 chicken thighs, fat removed and cut into 1-2 inch cubes
2 carrots, peeled and sliced
2 stalks of celery, sliced
1 small-medium onion, diced
2 cloves garlic, minced
2 medium tomatoes, diced
12 baby potatoes, left whole or cut in half
1¾ cup chicken stock
1 tbsp tomato paste
2 tbsp white wine
½ tsp fennel seeds, crushed with side of knife
Just before serving:
¼ cup water
1½ tbsp cornstarch
3 tsp balsamic vinegar
a twig of fresh rosemary {roughly 1 tsp chopped}
½ tsp salt {to taste}
Garnish:
chopped parsley
Instructions
Toss chicken, carrots, celery, onion, garlic, tomatoes, potatoes, chicken stock, tomato paste, wine, and fennel seeds into the slow cooker.
Cook on the lowest setting for 4-6 hours.
Just before serving, combine the corn starch with the water and mix until no lumps remain.
Add the water/cornstarch, balsamic vinegar, rosemary and salt. Taste and add additional salt if necessary.
Love love love this stew. I’ve been thinking that its time to start using my slow cooker again. It would be pretty awesome to come home to fully made tuscan chicken stew one of these nights.
Yum! This tuscan chicken stew looks fantastic. I can’t wait to give this recipe a try :) Pinned!
Ingredients
Nonstick cooking spray
6 large skinless, boneless chicken thighs (about 1 1/2 pounds)
12 ounces red potatoes, cut into 1/2-inch cubes (4 small or 2 medium)
1 medium onion, thinly sliced
1 1/2 teaspoons grated fresh ginger
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 14 1/2 ounce can reduced-sodium chicken broth
1 8 ounce can no-salt-added tomato sauce
1 cup frozen peas
1/2 cup plain fat-free yogurt
2 teaspoons garam masala
Directions
Lightly coat a large skillet with cooking spray. Heat skillet over medium-high heat. Add chicken thighs, meaty sides down; cook about 6 minutes or until brown on both sides, turning once.
In a 3 1/2- or 4-quart slow cooker combine potatoes, onion, ginger, and garlic. Top with chicken. Sprinkle with salt and pepper. Pour broth and tomato sauce over all.
Cover and cook on low-heat setting for 5 1/2 hours or on high-heat setting for 2 3/4 hours.
If using low-heat setting, turn cooker to high-heat setting. Stir in peas, yogurt, and garam masala. Cover and cook for 15 minutes more.
I actually doubled the broth and tomato sauce. It turned out perfectly. I will definitely make this again.
Easy to prepare and makes a tasty stew. Rather a lot of liquid once it is cooked but serve it with some crusty bread to soak up the gravy
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