- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 1 h 5 m
- Serves
- 8
Ingredients
- 1/4 cup
- all-purpose flour
- 60 mL
- 1 tsp
- each salt and pepper
- 5 mL
- 3 lbs
- chicken drumsticks, skinless
- 1.5 kg
- 3 tbsp
- olive oil, divided
- 45 mL
- 2
- onions, chopped
- 0
- 1
- green pepper, chopped
- 0
- 3 cloves
- garlic, minced
- 0
- 3 tbsp
- Italian Herb Seasoning Paste
- 45 mL
- 4 cups
- sliced button mushrooms
- 1 L
- 2 tbsp
- balsamic vinegar (optional)
- 30 mL
- 1 can
- stewed tomatoes
- 796 mL
- 1/4 cup
- tomato paste
- 60 mL
- 1/2 cup
- sodium-reduced chicken broth
- 125 mL
Directions
Step 1
Preheat oven to 375°F (190°C). Season flour with salt and pepper and toss chicken in mixture, working in batches to coat. Reserve leftover flour.
Step 2
Heat half the oil in a large skillet set over medium heat. Brown the chicken on all sides, working in batches and adding remaining oil as needed. Arrange in a single layer in a 9 x 13-in. (3.5 L) casserole dish; set aside.
Step 3
In the large skillet, cook the onions, green pepper, garlic and herb paste. Cook, stirring often, for 5 min. or until tender. Add mushrooms and cook on high for 5 min. longer. Sprinkle reserved flour mixture over vegetables; stir until well coated. If using, add balsamic vinegar (or a small amount of chicken broth) and stir browned bits from the pan. Add tomatoes, tomato paste and broth; bring to a boil.
Step 4
Pour tomato mixture over the chicken. Bake, uncovered, for 30 min. or until chicken is cooked through and juices are thickened. Taste and adjust seasonings as needed.
Tip
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Nutritional Facts
- Nutrition Description:
- Per serving (1/8 of recipe):
- Calories:
- 280
- Fat:
- 11 g
- Saturated Fat:
- 2 g
- Carbs:
- 18 g
- Fibre:
- 4 g
- Cholesterol:
- 80 mg
- Protein:
- 26 g
- Sodium:
- 690 mg
