Braised Chicken Stew With Plum Tomato Sauce
I'm desperately craving cooler weather. The idea of a new season has inspired me to get in the kitchen and cook some of my favorite comfort foods that I reserve for the latter part of the year. This endless summer while it may sound fun, can get tiring. It's been raining almost all week and as I peek outside the windows, I get this warm feeling that I get around this time of year. The reality is that as soon as I step out of the door, I'm greeted with a balmy and humid dose of weather. But when indoors, I like to pretend it really is fall. So as I pretend, I'm cooking up a storm, putting on my favorite light sweaters, and lie to myself for a few hours of the day that cooler weather has arrived.
I recently partnered with Mezzetta to give one of my favorite stews a new and fresh touch with their new marinara sauce. This is what I came up with and it is so good! Perfect for the new season ahead.
Also, make sure you check out Mezzetta's Italian Trip Sweepstakes. The Grand Prize consists of a trip for a Winner and one (1) Guest to attend culinary experiences (including cooking class and farm tour) in the San Marzano region of Italy and explore other cities of Italy. For more information and to enter the giveaway, click here.
Braised Chicken StewIngredients2 tablespoons olive oil50 g {1 3/4 oz} unsalted butter300 g {10 oz} small button mushrooms, halved1.5 kg {3 lbs} chicken pieces {with skin and bone}2 onions, chopped2 cloves garlic, crushed13 oz Mezzetta Italian Plum Tomato Sauce1 cup chicken stock1 cup heavy cream2 tablespoons fresh parsley, chopped2 tablespoons fresh thyme leaves, choppedCrusty fresh baguette for servingDirections1. Heat half the oil and a third of the butter in the pan until foaming, then stir in the mushrooms and cook until softened and golden brown. Remove from the pan with a slotted spoon.2. Add the remaining oil to the pan with a little more butter. When the oil is hot, brown the chicken pieces in batches over high heat until the skin is golden all over and a little crisp. Remove from the pan.3. Heat the remaining butter in the pan. Add the onion and garlic, and cook over medium-high heat for about 3 minutes, or until softened. Pour in the tomato sauce, stock and cream. Return the mushrooms, and chicken to the pan and simmer over medium-low heat for 25 minutes. Stir in the herbs, season with salt and freshly ground pepper and simmer for another 5 minutes before serving.Enjoy this tomato stew with a crunchy French Baguette and your wine of choice!