Salad dressing and wine make this chicken stew worthy of top honors.
Did somebody say wine? :)
Every year when we went to the Texas Coast, Mom had a favorite hole in the wall in Port Aransas that was a “must” on her list at least a few times while we were there. She was on the hunt for chicken in the form of fried gizzards and fried livers. While not my cup of tea, so to speak, I laugh when I think of the fact that my ancestors always seemed to eat every part of an animal while I can barely eat ribs without 2 packages of floss at the ready.
Foodie Tip ~
♥ “Chicken pieces” for me means chicken removed from the bone, then cut into bite-sized pieces.
2 tablespoons | cooking oil
12 (2¼ pounds) | chicken thighs, skinned
.6 ounce package | italian salad dressing mix
1 teaspoon | salt
4 cups | water
½ cup | dry white wine
¼ cup | catsup
3 medium | potatoes, peeled and cut into ¾” cubes
1 medium | green pepper, cut into strips
10 ounces (2 cups) | small whole onions, frozen
10 ounce package | frozen cut broccoli
2 cups | fresh mushrooms, sliced
ii. what to do
1. In a 4-½ quart Dutch oven slowly brown 6 of the chicken thighs at a time in hot oil.
2. Remove the chicken, set aside on paper towels to rest, then drain oil from the Dutch oven.
3. In the same Dutch oven mix the dry salad dressing mix and salt. Stir in water, wine and catsup. Add the chicken pieces, potatoes and green pepper.
4. Bring to a boil then reduce heat to simmer for 30 minutes.
5. Add onions, broccoli and mushrooms. Simmer 10 more minutes.
Serve and Enjoy!