Have you ever heard of Stewfato? It means stewed chicken and it's yummy. Of course anything I put on mashed potatoes I will love. This recipe is adapted from the food channel and they put their Stewfato on polenta but that's not for me, mashed potatoes all the way but if your a polenta person go ahead and go for it. I'm sure it's just as delicious.
8 chicken thighs or more if you have a large enough pan. There will be plenty of sauce.
2 tablespoons olive oil
1 small onion, chopped
4 carrots, peeled and sliced thin
2 cloves garlic, chopped. If you have a Trader Joe's near you they have little frozen cubes, so handy.
It's in a square packet and you just pop one out. 1 cube equals 1 clove.
1 pound sliced button mushrooms
2 tablespoons fresh chopped parsley, plus more for garnish
1/2 (6 ounce) can tomato paste
1/2 cup white wine, I use Chardonnay
large pinch cinnamon, yes cinnamon, trust me here
2 cups chicken stock or broth
freshly grated parmesan
mashed potatoes or polenta
Salt and pepper chicken. Heat a deep fry pan (4 inch at least) and add olive oil. Brown the chicken thighs and remove them to a plate. Add onions, carrots, garlic and salt and pepper and saute but don't brown for 5 minutes.
Add mushrooms, parsley and saute 2 minutes. Add the chicken back to the pan with tomato paste, wine and give everything a dusting of cinnamon. Mix it all well and add chicken broth, stir well. Bring to a boil then turn down and simmer on low for 1/2 hour, stirring occasionally. Continue to cook until sauce gets a little thicker, approximately 15 minutes more.
Serve over mashed potatoes and garnish with freshly grated parmesan and parsley.
Makes 4 servings
Prep time: 15 minutes
Cook time: 45 minutes