Serve this stew on a bed of wide yolkless egg noodles or over mashed potatoes.
2 teaspoons vegetable oil, such as olive or canola oil
2 tablespoons diced Canadian bacon
1 medium red onion, finely chopped
1 teaspoon sugar
1 cup dry red wine
1/4 cup chicken broth, homemade or reduced-sodium canned
1/2 teaspoon tarragon
1/4 teaspoon salt
3/4 pound skinless, boneless chicken thigh, cut into 1-inch chunks
1/2 pound small mushrooms, quartered
1 cup frozen peas, thawed
2 teaspoons cornstarch blended with 1 tablespoon water
1. In a large nonstick skillet, heat the oil over medium heat. Add the Canadian bacon and cook 1 minute. Add the onion and sprinkle with the sugar. Cook until the onion begins to brown, about 7 minutes.
2. Add the wine, bring to a boil, and boil for 2 minutes. Add the broth, tarragon, and salt, and return to a boil. Add the chicken and mushrooms. Cover, reduce to a simmer, and cook until the chicken is cooked through, 4 to 5 minutes.
3. Stir in the peas and the cornstarch mixture, and cook until the peas are heated through and the sauce is slightly thickened, about 1 minute. Makes 4 servings
|Nutrition Facts per serving|
Good source of: niacin, selenium
If you are carefully watching your sodium, be sure to read this before preparing this recipe:Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for a Healthy Heart, edited by Simeon Margolis, M.D., Ph.D. and Lora Brown Wilder, Sc.D., M.S., R.D.