Instructions: This was originally Beef Stew With Mushrooms, Shallots and Potatoes from Bon Appetit, Nov 2000. We dont eat beef very often so I changed this to chicken.

Note 1: Original recipe used 3 lbs boneless beef chuck, cut into 1 1/2" pieces. I changed it to chicken and cut it into 1 1/2" strips.

Note 2: Original recipe used 3 Tbsp of the flour ... it wasnt enough so I doubled it

Note 3: Original recipe used 1 1/2 tsp thyme ... I doubled it

Note 4: Original recipe used 1/2 tsp allspice ... I doubled it

Note 5: 1 - 1 1/2" diameter, scrubbed

Note 6: Original recipe called for canned beef broth ... I changed it to the vegetarian chicken broth which is salt free and fatfree. You could use lowfat, low salt canned chicken broth

Note 7: Original recipe used 18 shallots ... I only had 6 so I used all of them

Place chicken in large bowl. Sprinkle with flour, thyme, allspice and generous amounts of salt and pepper; toss to coat. Heat oil in heavy large pot over med-high heat. Working in batches, add chicken and saute until lightly browned. Transfer chicken to large dish after each batch; reserve any flour in bowl. Add mushrooms and potatoes to drippings in pot. Stir 2 - 4 min. Return chicken, any collected juices and reserved flour mixture to pot. Add chicken broth and bring to boil. Reduce heat to med-low. Cover and simmer about 30 min.

Drop shallots into pot of boiling water; cook 1 min. Drain and peel shallots. Add to stew and simmer, uncovered, until chicken and vegetables are tender and sauce thickens, about 30 min.

This was incredibly good. We served it over couscous and then the left-overs were served another meal over rice. Excellent!!

NOTES : Made this for dinner a couple of weeks ago ... finally got it formatted. This was
**wonderful**!!

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