Servings: four to six.
Canned tomatoes give this stew a chunky, full texture, so I don’t purée the vegetables as I do in the other stews. Serve the stew over white rice, if you like.
This really is a fantastic recipe. I've made this countless times since it came out in the original issue. Often times I substitute a whole cut up fryer for the thighs when I don't have the thighs on hand. It's never failed and feeds a group. My three teenagers love it and it is easily dressed up for company.
All I can say is...yum, yum, yum!! If you are a Weight Watcher, and cut the sauting oil in half, and you have 6 points per chicken thigh with sauce. We found it to be a complete meal.
I thought this was delicious. I didn't find it to be be too much work. I made it on a weeknight (granted - I do like to spend time cooking on work nights) but it was exceptional. I followed the recipe pretty much as is. I served over egg noodles since I was out of rice. I can't complain WHATSOEVER and am about to pass it on to my favorite cooks. (I'm also really looking forward to the leftovers!)
This was tasty, but the directions, in my opinion are crazy. I do not see the need to saute zucchini and mushrooms seperately. A step not needed.
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