Hearty Chicken and Rosemary Stew

Ingredients:

• 1 lb. Yukon gold potatoes
• 1 large onion
• 3 medium carrots, peeled
• 8 oz. whole mushrooms
• 2 lbs. boneless, skinless chicken thighs
• 1 tbsp. finely chopped fresh rosemary leaves
• 3 garlic cloves, pressed
• 1-1/2 tsp. salt
• 1/2 tsp. coarsely ground black pepper
• 1 (14.5 oz.) can chicken broth
• 1/2 cup dry white wine
• 1/4 cup tomato paste
• 2 tbsp. cornstarch 1 lemon
• 1/2 cup chopped fresh parsley (optional)

Directions:

1.  Preheat oven to 375℉. Cut potatoes into chunks and dice onion. Cut carrots diagonally into 1/2 inch slices. Cut mushrooms into quarters. Cut chicken into 1 inch pieces. Combine potatoes, onion, carrots, mushrooms, chicken, rosemary, pressed garlic, salt, and black pepper in a mixing bowl. Mix together. Set aside.
2. Whisk together broth, wine, tomato paste and cornstarch in a bowl until cornstarch is dissolved. Pour into mixing bowl; mix well. Pour chicken mixture into deep covered baker. Bake, covered, 1 1/2 to 2 hours or until potatoes are tender, stirring after 45 minutes.
3. Meanwhile, zest lemon using a zester to measure 1 tsp. Remove baker from oven. Stir in zest and chopped parsley, if desired. Let stand, covered, 10 minutes or until stew is thickened.

Servings: 8

Submitted by Sue Stoecker from Dinner in Your Deep Covered Baker by The Pampered Chef