Chicken Leg Italian Stew Recipe

Sunday, January 22, 2017
Chicken Leg Italian Stew Recipe is soaked in a delicious Italian herb sauce with vegetables.

This is a hearty stew that feeds many and very inexpensive to make.

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

1 comment

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


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