Chicken Sake Stew

• 1 tablespoon olive oil, divided
• 1/2 cup chopped shallots (about 2 large)
• 3 garlic cloves, finely chopped
• 1/4 cup all-purpose flour (about 1 ounce)
• 3/4 pound skinless, boneless chicken thighs, cut into bite-sized pieces
• 3/4 pound skinless, boneless chicken breasts, cut into bite-sized pieces
• 1/4 teaspoon freshly ground black pepper, divided
• 1 1/2 cups sake
• 2 1/2 cups fat-free, less-sodium chicken broth
• 1/4 cup reduced-sodium tamari
• 1 cup water, divided
• 1 tablespoon all-purpose flour
• 4 cups cubed white potato (about 1 pound)
• 1 tablespoon chopped fresh parsley

1. Heat 1 teaspoon olive oil in a Dutch oven over medium-high heat. Add shallots to pan, and saute for 3 minutes or until golden. Add garlic to pan; saute 1 minute. Transfer shallot mixture to a large bowl.
2. Heat remaining 2 teaspoons olive oil in pan over medium-high heat. Place 1/4 cup flour in a shallow bowl or pie plate. Dredge half of chicken in flour, shaking off excess. Add dredged chicken and 1/8 teaspoon black pepper to pan, and cook for 6 minutes or until browned on all sides. Add browned chicken to shallot mixture. Repeat procedure with remaining flour, chicken, and 1/8 teaspoon black pepper.
3. Add sake to pan; bring to a boil, scraping pan to loosen browned bits. Add broth, tamari, and 1/2 cup water. Add chicken mixture to pan, stirring to combine. Cover, reduce heat, and simmer for 30 minutes.
4. Combine remaining 1/2 cup water and 1 tablespoon flour in a small bowl; stir until smooth. Add flour mixture to pan; stir well. Stir in potato. Cover and simmer 15 minutes or until potato is tender. Uncover and simmer 15 minutes or until desired thickness. Remove from heat; stir in parsley.

olive oil, shallots, garlic, allpurpose flour, skinless, skinless, freshly ground black pepper, sake, chicken broth, tamari, water, flour, cubed white potato, parsley

Taken from www.myrecipes.com/recipe/chicken-sake-stew (may not work)