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Herbed Chicken Stew




Source of Recipe


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4 Slices bacon, diced
3 lb Chicken pieces
2 Large onions, chopped
2 Cloves garlic, minced
1/4 cup Dry white vermouth or chicken stock
1 Can tomatoes
1 tsp crumbled dried rosemary
1 tsp sage
1/4 tsp salt
1/4 tsp pepper
2 Zucchini, diced
1/4 cup Minced fresh parsley
1/3 cup Freshly grated Parmesan cheese

In Dutch oven, cook bacon over medium-high heat for 2 to 4 minutes or until crisp; remove and set aside. Add chicken to pan; cook, turning often, for about 7 minutes or until browned on all sides. Add to bacon.

Pour off any fat from pan. Cook onions and garlic over medium heat for 4 minutes or until softened. Return bacon and chicken to pan; add vermouth and tomatoes, breaking up with spoon. Add rosemary, sage, salt and pepper; bring to boil, stirring to scrape up brown bits.

Reduce heat and simmer, stirring occasionally for about 30 minutes or until juices run clear when chicken is pierced. With slotted spoon, transfer chicken to serving dish and keep warm.

Add zucchini and bring to boil; cook for about 5 minutes or until sauce is slightly thickened. Spoon over chicken; sprinkle with parsley. Pass cheese separately. Makes 6 servings.