Chicken Leg Italian Stew Recipe


Chicken soaked in a delicious
Italian herb sauce with vegetables. This is a hearty stew that feeds many and very inexpensive to make. Freezes well so make plenty for that time you just don't feel like cooking. Don't forget the crusty Italian bread to dip in this delicious sauce!


Chicken Leg Italian Stew Recipe

8 chicken legs
3 cleaned and cubed zucchini
4 large cubed potatoes
1- 28 ounce can large can tomato sauce
2 bell peppers cleaned and sliced
2 cups finger carrots
2 or 3 fresh basil leaves, sprig rosemary, fresh parsley
2 or 3 crushed cloves garlic or 2 teaspoons granulated garlic
1 cup Cabernet Wine

Optional:  canned green cut beans, mushrooms,  sliced onions, corn or peas.

Saute the chicken in an 5 to 8 quart sauce pan in olive old and fresh garlic until browned on both sides.Place all the rest of the  ingredients in saucepan and simmer on low around 2 hours or until chicken is tender along with vegetables.

1 comment:

Liz Berg said...

What an easy, yet delicious stew!! Love the depth of flavor in every bite!