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Main dishes

Chicken Stew

Chicken Stew recipe
photo by:kraft
time
prep:
30 min
total:
3 hr 15 min
servings
total:
8 servings
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What You Need

3
lb.  chicken thighs, skinned, deboned
1
bottle  (8 oz.) KRAFT Zesty Italian Dressing
3/4
cup  flour
1/2
tsp.  salt
3
Tbsp.  oil
1
cup  chicken broth
2
cloves  garlic, minced
1/2
lb.  button mushrooms, cleaned, quartered
1/2
lb.  pearl onions, cooked, peeled
1/4
lb.  snow peas, blanched
1/2
cup  finely chopped fresh parsley
 Grated peel and juice from 1 medium lemon

Make It

RINSE chicken; pat dry with paper towels. Pour dressing over chicken in shallow glass or plastic dish; toss lightly to coat. Cover and refrigerate at least 2 hours to marinate. Remove chicken from marinade; discard marinade.

MIX flour and salt in another shallow dish. Add chicken; toss lightly to coat. Gently shake off excess flour.

HEAT oil in heavy-bottomed skillet on medium-high heat. Add chicken; cook 2 to 3 min. on each side or until browned on both sides. Drain oil from skillet; discard. Add broth and garlic to chicken in skillet; bring to boil, stirring occasionally to scrape browned bits from bottom of skillet. Reduce heat to medium-low; cover. Simmer 30 min. or until chicken is cooked through (170°F). Stir in mushrooms; simmer, uncovered, an additional 10 min., stirring occasionally. Add onions, snow peas, lemon zest and juice; cook until mixture is heated through, stirring occasionally. Sprinkle with the parsley. Serve with the lime wedges.

Kraft Kitchens Tips

Note
For a thinner sauce, add up to 1 cup additional chicken broth.
Substitute
Substitute 1 can (8 oz.) mushrooms, drained, for the fresh mushrooms. Add with the onions, snow peas, lemon peel and juice.
Substitute
Substitute fresh green beans or peas for the snow peas.
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