Weight Watchers Wild Mushroom Stew |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a really yummy recipe that I found in an old Weight Watchers cook book at the library. Recipe makes 4 servings. Ingredients:
1 teaspoon olive oil |
13 ounces boneless skinless chicken thighs, cut into chunks |
2 ounces ham, cooked and diced into cubes |
4 cups portabella mushrooms, diced (about 2 large mushrooms) |
1/4 cup diced onion |
2 garlic cloves, minced |
1/4 cup low sodium beef broth |
1/4 cup low sodium chicken broth |
1/4 cup dry red wine |
1 teaspoon tomato paste |
1/4 teaspoon dried rosemary leaves |
1/4 teaspoon black pepper |
1 tablespoon parsley, minced (optional) |
Directions:
1. In a large skillet, heat oil; add chicken. Cook over medium-high heat for 2 minutes on each side, until golden brown. Remove chicken from the skillet; set aside.
2. To same skillet, add ham, mushrooms and onion; cook, stirring frequently, 4-5 minutes, until onion is golden. Add garlic; cook, stirring constantly, 2 minutes longer.
3. Stir in beef and chicken broths, wine, tomato paste, rosemary and pepper; bring to a boil. Add reserved chicken; cook, stirring occasionally, 3 minutes. Sprinkle parsley on top before serving.
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