I created this recipe using fire roasted
tomatoes, but you can use any diced
tomatoes. If you don't have Weber's mustard, use 2 Tbsp of another brand
mustard plus 1 Tbsp horseradish. I hope I didn't leave out any ingredients.
|chicken stew||xxxxx||serves 4|
|3 Tbsp flour||3 cloves garlic, minced|
|6 chicken drumsticks||1 onion, chopped|
|3 Tbsp olive oil||1/2 green pepper, chopped|
|14 oz. can fire roasted tomatoes||1 cup rutabaga, diced|
|1/2 tsp. rosemary||1 small potato, diced|
|1/2 tsp. sage||3 carrots, sliced diagonally|
|1/2 tsp. thyme||1 1/2 cups water|
|1/2 tsp. oregano||2 Tbsp Weber's prepared mustard|
|Put flour and chicken in paper bag and shake
to coat. In Dutch oven
over medium heat, brown chicken in oil on all sides. Add remaining
ingredients except for mustard and bring to simmer. Cook for 1 hour.
During the last 10 minutes of cooking, stir in mustard and simmer.