Mexican Chicken Stew
Source of Recipe
Aunt Saunny
4 bone-in chicken breasts
2 Tbl olive oil
1 Tbl butter
8 oz sliced mushrooms
1 large onion cut into chunks
1 red bell pepper cut into chunks
1 Tbl chopped garlic
5 medium red potatoes cut into approximately 1-inch chunks
1-1/2 cups of salsa
1 cup water
1-1/2 cups of dry white wine or chicken broth
1 cup sour cream
1/2 cup French onion dip
2 Tbl chopped fresh parsley (optional)
In a large skillet, brown the chicken breasts skin-side down in the
oil and butter. You want the breasts a nice golden brown. Include the
sliced mushrooms. This should take about 4 to 5 minutes on Medium
High.
Turn the breasts over. Add the onions, red pepper, garlic, potatoes
salsa, water, and wine. Bring the mixture to a boil. Turn down to
Medium and simmer for 40 minutes. At the halfway mark, stir the
mixture to make sure the potatoes are boiling in the sauce so they
get fully cooked.
Before serving, stir the sour cream and French onion dip together in
a bowl. Serve your stew (fricassee) in large bowls or on plates and
top with a dollop of the dip mixture. Garnish with parsley (optional)
if you want more color.
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