Recipe by Classico
"Layer this chicken and vegetable stew recipe in your slow cooker and let the delectable aroma greet you when you arrive home to a ready-made meal."
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sliced button and/or shiitake mushrooms
1 (14.5 ounce) can
diced tomatoes, undrained
carrots, thinly diagonally sliced
red potato, cut in 1-inch pieces
fresh green beans, cut in 1-inch pieces
pitted ripe olives, halved
reduced-sodium chicken broth
herbes de Provence or dried Italian seasoning, crushed
dried thyme, crushed
ground black pepper
skinless, boneless chicken thighs
Classico® Four Cheese Alfredo pasta sauce
French bread (optional)
I actually want to say 4.5 on the stew scale... this is a nice alternative to the same old beef stew. The previous reviewer was correct - it did need something and that something was wine and garlic. I used the empty tomato can and filled it about 1/3 of the way full with golden sherry. I did not lessen the chicken stock, but I did add 2 more T. of quick cooking tapioca and 1 T. of diced garlic. I also added more beans, carrots and potatoes than called for. I did use 4 cheese red sauce and NOT the alfredo. It was very tasty topped with grated Romano or Parmesan cheese.
I used the Alfredo sauce and kind of regretted it. Would have been better if I'd added marinara sauce as one of the other reviewers suggested. It tasted okay, but nothing to write home about. Mine also definitely didn't come out looking like the picture added by allrecipes.com. It looked a bit more like it before I added the Alfredo pasta sauce. I wouldn't bother making it again.
This recipe is pretty good, but it feels like it needs something. Maybe white wine in place of some of the chicken broth? Also, I got this recipe out of a magazine originally and in that version it says that you can use alfedo OR marinara or some sort of red pasta sauce. I used marinara and it turned out much better than how I think it would with the alfredo.
I LOVED this beautiful recipe. Here are my tricks. I really seasoned the thighs well with kosher salt and fresh pepper. Chicken always, always has to be well seasoned, kosher salt works best for me. According to Good Housekeeping, this recipe has 1 cup of chicken stock AND half a cup of dry white wine (as others have said here). At the end of the 7 hours in the slow cooker, I can't IMAGINE using Alfredo sauce with this. Or a jar of tomato sauce for that matter. The Barefoot Contessa has a recipe for the simplest marinara sauce ever. I cooked that for a few hours on the lowest heat (not the 15 minutes she does) , that beautiful, fresh tomato sauce and it took this recipe over the edge. I also used fresh thyme instead of dry thyme, along with the dried herbes de provence. At the end, it was served over buttered egg noodles.
Made it just as written, with the exception I had no carrots or red potatoes. Used sweet potato instead and zucchini. Also added 1/2 c. Marsala wine. It was a hit I will make this again and again.
I found this recipe in a magazine as well and it is great.I added a half of cup of white wine because it is listed as an ingredient in the recipe I have wich gives it an awesome flavor.I love the Alfredo sauce it gives this recipe a rich tasty flavor..I wouldn't make it without that.People always ask me what do you put in this to make it so yummy and creamy..its the sauce!
* Percent Daily Values are based on a 2,000 calorie diet.
French Chicken Stew
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 94
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