Recipe Categories
Poultry
Soup & Stews
Poultry Stew

Lynn's Broccoli Chicken Thigh Stew

12-chicken thighs, skinned (about 3 pounds)

2-tbsp cooking oil

(1) 0.6 ounce envelope Italian salad dressing mix

1-tsp salt

3-cups water

1/2-cup dry white wine

1/2-cup catsup

3-medium potatoes, peeled and cubed (3 cups)

2-cups frozen small whole onions (1/2 or a 20-ounce package)

(1) 10-ounce package frozen cut broccoli

1-medium green pepper, cut into cubes

2-cups sliced fresh mushrooms (5 ounces)

1/3-cup cold water

3-tbsp all-purpose flour

In a 4 1/2-quart Dutch oven slowly brown chicken thighs, half at a time in the hot oil. Remove chicken; drain fat from pan. In same Dutch oven combine dry salad dressing mix and salt. Stir in the 3 cups water, wine, and catsup. Return the browned chicken thighs to pan. Bring to boiling. Reduce heat; cover and simmer for 15 minutes.

Add potatoes and frozen onions. Simmer, covered, 15 minutes longer. Add frozen broccoli, the green pepper, and mushrooms. Cover and simmer 5 to 10 minutes longer or till vegetables are tender. Blend the 1/3 cup cold water and the flour; stir into stew. cook and stir till thickened and bubbly. Makes 6 servings.