Pork Stew With Cipollini, Mushrooms, And Chestnuts

• 4 cups fat-free, less-sodium chicken broth
• 1 1/2 ounces dried mushroom medley
• Cooking spray
• 1 pound cipollini onions, peeled
• 5 garlic cloves, minced
• 1/3 cup all-purpose flour
• 2 pounds boneless Boston butt pork roast, trimmed and cut into bite-sized pieces
• 2 teaspoons olive oil
• 3/4 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 1 cup dry white wine
• 2 teaspoons dried rubbed sage
• 1 1/2 cups (1-inch) slices carrot
• 1 cup coarsely chopped bottled chestnuts

1. Bring broth and mushrooms to a boil in a medium saucepan. Remove from heat; cover and let stand 20 minutes or until tender. Drain mushrooms in a colander over a bowl, reserving broth.
2. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onions; saute 6 minutes or until lightly browned. Add garlic; saute 1 minute. Spoon onion mixture into a large bowl.
3. Place flour in a shallow bowl or pie plate. Dredge pork in flour, shaking off excess. Heat oil in pan over medium-high heat. Add half of pork mixture; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook 6 minutes, browning on all sides. Add pork to onion mixture. Repeat procedure with remaining pork mixture, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
4. Add wine to pan, scraping pan to loosen browned bits. Stir in reserved broth, pork mixture, and sage; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until pork is almost tender.
5. Stir in carrot. Simmer, uncovered, 20 minutes. Stir in mushrooms, 1/2 teaspoon salt, 1/4 teaspoon pepper, and chestnuts; simmer 10 minutes.

chicken broth, mushroom medley, cooking spray, onions, garlic, flour, pork roast, olive oil, salt, black pepper, white wine, sage, carrot, chestnuts

Taken from www.myrecipes.com/recipe/pork-stew-with-cipollini-mushrooms-chestnuts (may not work)