Portuguese Stew

• chicken pork or beef (8 oz. or more)
• 2 Tbsp. olive oil
• 1 large onion or more
• 3 oz. mushrooms or more
• 2 large tomatoes or more
• 1 c. white wine or sherry
• 2 to 4 c. chicken stock
• 2 tsp. black pepper
• 1/4 c. parsley
• basil (if desired)
• salt to taste

1. Heat olive oil in large pot.
2. Lightly brown meat 3 to 6 minutes.
3. Remove.
4. Brown onions.
5. Add mushrooms and lightly brown. Add tomatoes, wine, chicken stock, pepper, salt, parsley and basil (if desired).
6. Return meat to pot.
7. Stir after adding each ingredient (fennel also may be desired).
8. Stir completely.
9. Simmer 45 minutes, stirring often.
10. Thicken, if desired, with cornstarch or flour.
11. Garnish with chopped parsley.

chicken pork, olive oil, onion, mushrooms, tomatoes, white wine, chicken stock, black pepper, parsley, basil, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=284960 (may not work)