The Commerce Times

Chicken Braised with Mushrooms and Roots

In this easy stew, vegetables are either left whole or just quartered to reflect the use of whole drumsticks so that there is very little time chopping necessary. A fresh garnish of herbs and sweet onion lends a pretty finish.

Preparation Time: 15 minutes

Cooking Time: about 1 hour

Serves: 4 to 6

Ingredients

8	chicken drumsticks
3 tbsp (45 mL)	all-purpose flour
	Salt and pepper
1 tbsp (15 mL)	each butter and (approx) vegetable oil
1	Ontario Onion, quartered
8 oz (250 g)	small whole Ontario Mushrooms
1-1/2 cups (375 mL)	chicken broth
1 tbsp (15 mL)	Dijon mustard
4	Ontario Red Potatoes (unpeeled), quartered
2	Ontario Parsnips, quartered
1-1/2 tsp (7 mL)	dried tarragon
1/2 cup (125 mL)	each diced red onion and chopped fresh parsley

Dry chicken with paper towels. In sturdy plastic bag, combine flour and 1/4 tsp (1 mL) each salt and pepper. Add chicken, in batches, and shake to coat. Reserve any remaining flour mixture.

In large saucepan, melt butter with oil over medium heat. Add chicken, in batches, and brown all over, adding more oil if needed and removing browned pieces to bowl.

Add onion and mushrooms; cook for 5 minutes, stirring often. Remove to bowl. Add 2 tsp (10 mL) oil to pan, then any remaining flour; cook, stirring, for 1 minute. Remove pan from heat and gradually whisk in broth and mustard; cook, whisking, until thickened and smooth.

Return chicken and any juices, onions and mushrooms to pan; stir in potatoes, parsnips and 1 tsp (5 mL) of the tarragon. Return to boil; reduce heat to low, cover and simmer until juices run clear when chicken is pierced, about 40 minutes, stirring occasionally.

Taste and adjust seasoning. Stir together red onion, parsley and remaining tarragon; sprinkle over stew to serve.

Nutritional Information:

1 Serving (when recipe serves 6)

PROTEIN	23 grams
FAT	12 grams
CARBOHYDRATES	31 grams
CALORIES	324
SOURCE OF FIBRE

Photo and recipe courtesy of Foodland Ontario.