Weight Watchers Wild Mushroom Stew Recipe #291760
This is a really yummy recipe that I found in an old Weight Watchers cook book at the library. It was before they did points but when I typed in the recipe on the WW website it said that there were 4 points per serving. Recipe makes 4 servings.
by Steph_Hutch
20 min | 10 min prep
SERVES 4
- 1 teaspoon olive oil
- 13 ounces boneless skinless chicken thighs, cut into chunks
- 2 ounces ham, cooked and diced into cubes
- 4 cups portabella mushrooms, diced (about 2 large mushrooms)
- 1/4 cup diced onion
- 2 garlic cloves, minced
- 1/4 cup low sodium beef broth
- 1/4 cup low sodium chicken broth
- 1/4 cup dry red wine
- 1 teaspoon tomato paste
- 1/4 teaspoon dried rosemary leaves
- 1/4 teaspoon black pepper
- 1 tablespoon parsley, minced (optional)
- In a large skillet, heat oil; add chicken. Cook over medium-high heat for 2 minutes on each side, until golden brown. Remove chicken from the skillet; set aside.
- To same skillet, add ham, mushrooms and onion; cook, stirring frequently, 4-5 minutes, until onion is golden. Add garlic; cook, stirring constantly, 2 minutes longer.
- Stir in beef and chicken broths, wine, tomato paste, rosemary and pepper; bring to a boil. Add reserved chicken; cook, stirring occasionally, 3 minutes. Sprinkle parsley on top before serving.
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5 stars