Chicken Legs with Mushrooms & Yams in Tomato Sauce…

It’s warming up outside, especially in the valley, but earlier this week it was breezy and cool and I started craving a light but hearty summer stew. This recipe is my spin on a simple Chicken Summer Stew with lots of healthy vegetables. We love us some stew around here and sometimes I forget that you can still enjoy a great stew with summer vegetables — even if it is blazing hot outside!  I’m gearing up for the 4th of July and all the yummy food that comes along with the sizzling hot holiday…so stay tuned for more.

And speaking of more…look below and check out my new addition!  I’ve been working on a lot of new features for Ali in the Valley and you now can easily print my recipes. Yeah! Now it’s even easier to impress your family and friends with delicious recipes.  I’ll be spending time over the next few weeks…okay months updating all my recipes to print friendly versions. So check back often and print away!

Don’t forget to leave all your comments, questions, ideas or requests here on Ali in the Valley.

Happy Stew Friday,

Ali in the Valley

Photo by: Ali

Chicken Legs with Mushrooms & Yams in Tomato Sauce

Chicken Legs with Mushrooms & Yams in Tomato Sauce

  1. 2 tablespoons olive oil

  2. 12 chicken legs (about 3 1/2 pounds, skin removed)

  3. 1 teaspoon salt

  4. 2 cups coarsely chopped onion (about 1 large onion)

  5. 12 shiitake mushrooms

  6. 4 yams (skinned, and cut in quarters)

  7. 2 tablespoons coarsely chopped garlic (8 to 10 cloves)

  8. 1 can (28 ounces peeled tomatoes in juice, or 3 1/2 cups fresh, ripe diced tomatoes)

  9. 1/2 teaspoon freshly ground black pepper

  10. 2 tablespoons chopped herbs (a mixture of tarragon, chives and parsley)

  1. Add oil to pot or skillet and heat it over medium-to-high heat until it is hot. Add the chicken in one layer to the skillet. Sprinkle half the salt over the chicken pieces, and brown them for 5 minutes on one side, then for 5 minutes on the other side.

  2. Remove the chicken to a platter, and add the mushrooms, yams, onions to the drippings in the skillet. Cook about 2 minutes over high heat to brown all vegetables lightly. Add the garlic, and cook about 30 seconds longer. If using canned tomatoes, breaking up the tomatoes with the edge of the spoon as you mix them in. If using fresh tomatoes and add 1/4 cup of water to skillet. Mix well and bring to a boil.

  3. Return the chicken pieces to the skillet. Add the remaining salt and the pepper to the mixture, and bring to a boil. Then reduce the heat to low, cover and boil gently for 10 minutes.

  4. Sprinkle the chopped herbs on top and serve.

Wine Pairing: A California Pinot Noir.

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