Quick Chicken Stew

I was looking forward to the Sunday paper for new recipes. We get 2 papers, the San Francisco Chronicle and the Marin IJ. I usually find great ideas in the Chronicle and in Parade magazine. This week I found a recipe in the USA Today magazine by Pam Anderson. Here's the link: http://www.usaweekend.com/article/20111014/FOOD04/310140004/Recipe-Quick-Red-Wine-Chicken-Stew

I wasn't really excited about this recipe but it sounded like it had potential. Since there was nothing else I wanted to try I put the ingredients on my shopping list. I was pleasantly surprised by this recipe and could see adapting with other ingredients like bone in chicken or pork or beef.

Quick Red Wine Chicken Stew my way

1 pound boneless, skinless chicken thighs
1 tablespoon extra virgin olive oil, extra if needed
kosher salt and freshly ground black pepper
1/2 red onion, chopped
4 medium carrots peeled and cut into small chunks
2 celery stalks, trimmed and chopped
1 package (8 ounces) baby bella mushrooms, sliced
3 ounces prosciutto, minced
4 garlic cloves, peeled, cored and pressed
1 teaspoon dried thyme
2 tablespoons all-purpose flour
1½ cups dry red wine
1½ cups chicken broth
1 package frozen peas with onions, not thawed (I used Birds Eye® Peas & Pearl Onions in Lightly Seasoned Sauce.")
6 new potatoes, rinsed and halved

Heat a large deep skillet over medium-high heat. Season chicken thighs with salt and pepper. Add chicken thighs to hot skillet. Cook until well browned, about 5 minutes. Turn and continue to cook until well browned on remaining side, about 3 minutes longer. Transfer to a medium bowl; set aside.

Add onions to skillet and saute until softened. Add the carrots and celery (and additional oil if pan is dry); saute until they start to brown, 2 to 3 minutes. Add mushrooms; cook, stirring frequently and seasoning lightly with salt and pepper, until carrots and mushrooms are well browned, about 3 minutes. Stir in prosciutto, garlic and thyme; cook until fragrant, about a minute. Sprinkle in flour, then stir in wine and broth, along with frozen peas and pearl onions. Bring to a simmer, breaking up peas and onions as they start to thaw. Add chicken and potatoes; reduce heat to medium-low and simmer, partly covered, about 20 minutes. Stir, turn over chicken and simmer another 10-15 minutes until flavors blend and potatoes are tender.

As advertised this was a quick and easy dish, good for an evening when you're running late like I was. I always like 1 dish meals and this was a good one. Mike and I enjoyed this, a good fall dish. I would make this again and maybe try pork or beef. The vegetables were delicious and you can do different combos. We finished the bottle of red wine with our meal. Yummy! Enjoy!