Rich Chicken Stew

This recipe serves 4 but is easily doubled or tripled.  This dish also makes an excellent filling for a low-calorie pot pie.  Add additional vegetables, like broccoli, as desired.

Ingredients
1/2 pound mushrooms
1/4 cup finely chopped shallots
1 teaspoon olive oil
1/4 cup water
2 cups chicken broth + extra as needed
1/2 cup thinly sliced carrots
1/2 teaspoon fresh thyme leaves
2 bay leaves
12 ounces boneless, skinless chicken thighs (approximately 4 thighs)
4 lemon slices
1/4 teaspoon freshly grated lemon zest
1 Tablespoon cornstarch
1/4 cup fat-free half-and-half
1 teaspoon butter
1/2 Tablespoon lemon juice
Salt and pepper to taste
2 ears corn, cut off the cob
1/4 cup chopped fresh parsley

Preparation
Combine mushrooms, shallots, oil, and 1/4 cup water in a large skillet. Cover and cook over high heat, stirring often, until mushrooms are juicy, 3 to 4 minutes. Uncover and cook, stirring often, until mushrooms are lightly browned, 8 to 10 minutes. Add broth, carrots, thyme, and bay leaves; bring to a boil, and cook uncovered until carrots are tender. Put into an 8-1/2 x 11″ casserole dish.

Wipe out skillet. Wipe bottom of skillet with olive oil. Brown the chicken thighs. Put the chicken on top of the vegetables in the casserole dish. Put about a half-cup of water in the skillet and scrape up the brown bits. Pour on top of the chicken. Lay a lemon slice on top of each piece of chicken thigh. Bake an hour or more, until chicken is tender.

 With a slotted spoon, transfer the chicken and vegetables to a bowl; discard the bay leaves and lemon slices. Skim the fat from the juices, and pour into a saucepan. Add lemon zest. Add additional chicken stock to make two cups of liquid. Bring to a boil.

Mix cornstarch with 1/4 cup of water in a small bowl. Add to the pan and cook, stirring, until slightly thickened. Add fat free half-and-half and lemon juice; stir until boiling. Reduce heat. Stir in the corn. Shred the cooked chicken. Add the chicken and vegetables to the sauce and heat through. Season with salt and pepper.  Just before serving, stir in the parsley.

Approximately 5.5 Weight Watcher POINTS® per serving but be sure to double-check.

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