Sally FlynnThis delightful and filling stew can be frozen into individual portions for handy, quick and easy meals later on. Prep Time:
|1 lb||fresh mushrooms chopped|
|1/2 c||finely chopped shallot|
|4 c||fat-free chicken broth|
|1/2 c||celery chopped|
|1 c||fresh zucchini chopped|
|1 c||carrot sliced|
|1 tsp||fresh thyme leaves|
|1 tsp||fresh rosemary finely chopped|
|2 lb||boneless skinless chicken thighs trimmed and cut into bite-sized pieces|
|1/4 c||cold water|
|1 (12-oz) can||evaporate milk|
|2 tbs||lemon juice|
|1 tsp||salt (optional)|
|1/2 tsp||pepper (optional)|
|1 1/2 c||frozen green peas rinsed under cold water to thaw|
|1/2 c||chopped fresh parsley|
TIP: Raw chicken is much easier to cut when slightly frozen.
In a 5- to 6-quart Dutch oven, combine mushrooms, shallots, and ½ cup water. Cover and cook on high heat, stirring often, for approximately 3 to 4 minutes. Uncover and cook, stirring often, until the mushrooms are lightly browned, 8 to 10 minutes. Add broth, celery, zucchini, carrots, thyme, rosemary, and bay leaves; bring to a boil.
Place chicken in a 5- to 6-quart slow cooker set to high. Carefully pour in the vegetable mixture. Cover and cook until the chicken is very tender, approximately 3½ to 4 hours.
Transfer the chicken and vegetables to a large bowl and discard bay leaves. Skim fat and pour the juices into the previously used Dutch oven. Bring to a boil over high heat. Boil until reduced to 2 cups, 15 to 20 minutes. Mix cornstarch with ¼ cup water in a small bowl. Add to the pan of juices and cook, stirring, until slightly thickened. Add the canned milk and lemon juice; stir until boiling.
Return the chicken and vegetables to the sauce in the Dutch oven and heat through. Season with salt and pepper, if desired. Just before serving, stir in peas and parsley.