Hearty Chicken Stew

• 6 slices bacon
• 1 chicken, cut up
• 1 lb white mushroom, sliced
• 1 teaspoon salt
• 1/2 cup chopped fresh parsley
• 3 garlic cloves, finely chopped
• 2 (14 ounce) cans chicken broth (3 1/2 cups)
• 2 (6 ounce) cans tomato paste
• 1 cup red wine
• 1/4 teaspoon ground black pepper
• 1 3/4 - 2 lbs potatoes, peeled and cut into 1-inch pieces
• 4 large carrots, peeled and sliced 1/4 inch thick
• 1 (8 1/2 ounce) can lima beans, drained
• 6 ounces dry-weight pitted black olives, drained
• 1 (15 ounce) can white pearl onions, drained

1. Fry bacon crisp, crumble and set aside.
2. Brown chicken in bacon fat, then set aside.
3. Add mushrooms and salt; saute, stir for 3 minutes.
4. Add parsley, garlic; saute about 2 minutes.
5. In a bowl blend together broth, tomato paste, wine and pepper.
6. Place mushroom mixture into large skillet with cover.
7. Add chicken, potatoes, carrots, lima beans, olives and onions.
8. Cover and bring to boil.
9. Reduce heat to low and cook for 1 1/2 hours.
10. Turn chicken halfway through cooking.
11. Serve.

bacon, chicken, white mushroom, salt, parsley, garlic, chicken broth, tomato paste, red wine, ground black pepper, potatoes, carrots, lima beans, black olives, white pearl onions

Taken from www.food.com/recipe/hearty-chicken-stew-200813 (may not work)