| Fast Prep | dump and go

french chicken stew

prep: 30 minutes | pressure cook: 8 minutes + time to build pressure | stand: 15 minutes | MAKES: 8 servings (1 cup each)

• 4 cups sliced fresh button and/or stemmed shiitake mushrooms
• 1 14.5-oz. can diced tomatoes, undrained
• 1 cup thinly bias-sliced carrots
• 1 medium red-skin potato, cut into 1-inch pieces
• ½ cup chopped onion
• ½ cup fresh green beans, trimmed and cut into 1-inch pieces
• ½ cup pitted ripe olives, halved (see tip below)
• 1 cup reduced-sodium chicken broth
• ½ cup dry white wine or reduced-sodium chicken broth
• 1 tsp. dried herbes de Provence or Italian seasoning, crushed
• ¾ tsp. dried thyme, crushed
• ¼ tsp. coarsely ground black pepper
• 8 skinless, boneless chicken thighs (1¾ to 2 lb. total)
• ½ tsp. seasoned salt
• 1 14- to 16-oz. jar Alfredo pasta sauce

1. Combine all ingredients in a 6-qt. stove-top or electric pressure cooker. Lock lid in place. Set an electric cooker on high pressure to cook 8 minutes. For a stove-top cooker, bring up to pressure over medium-high heat according to manufacturer’s directions; reduce heat enough to maintain steady (but not excessive) pressure according to manufacturer’s directions. Cook 8 minutes. Remove from heat. For electric and stove-top models, let stand to release pressure naturally at least 15 minutes or according to manufacturer’s directions. If necessary, carefully open steam vent to release any remaining pressure. Open lid carefully.

SLOW COOKER DIRECTIONS: In a 5- to 6-qt. slow cooker combine the first seven ingredients (through olives). Stir in broth, wine, herbes de Provence, thyme, and pepper. Top with chicken; sprinkle with seasoned salt. Cover and cook on low 6 to 7 hours or on high 3 to 4 hours. Stir in Alfredo sauce.

PER SERVING: 278 cal., 13 g fat (5 g sat. fat), 126 mg chol., 784 mg sodium, 13 g carb., 3 g fiber, 4 g sugars, 24 g pro.

OLIVE UP

Want more olive flavor? Swap out the pitted ripe olives for Kalamata olives or Spanish green olives.