Chicken Sake Stew

Ingredients

• 0.3 teaspoon pepper black divided freshly ground
• 2.5 cups less-sodium chicken broth fat-free
• 1 ounce flour all-purpose
• 1 tablespoon flour all-purpose
• 1 tablespoon parsley fresh chopped
• 3  garlic cloves finely chopped
• 1 tablespoon olive oil divided
• 1.5 cups sake 
• 0.5 cup shallots chopped 2 large
• 0.8 pound chicken breasts boneless skinless cut into bite-sized pieces
• 0.8 pound chicken thighs boneless skinless cut into bite-sized pieces
• 0.3 cup tamari sauce reduced-sodium
• 1 cup water divided
• 1 pound potatoes white cubed

Equipment

• bowl
• frying pan
• dutch oven

Directions

1. Heat 1 teaspoon olive oil in a Dutch oven over medium-high heat.
2. Add shallots to pan, and saut for 3 minutes or until golden.
3. Add garlic to pan; saut 1 minute.
4. Transfer shallot mixture to a large bowl.
5. Heat remaining 2 teaspoons olive oil in pan over medium-high heat.
6. Place 1/4 cup flour in a shallow bowl or pie plate. Dredge half of chicken in flour, shaking off excess.
7. Add dredged chicken and 1/8 teaspoon black pepper to pan, and cook for 6 minutes or until browned on all sides.
8. Add browned chicken to shallot mixture. Repeat procedure with remaining flour, chicken, and 1/8 teaspoon black pepper.
9. Add sake to pan; bring to a boil, scraping pan to loosen browned bits.
10. Add broth, tamari, and 1/2 cup water.
11. Add chicken mixture to pan, stirring to combine. Cover, reduce heat, and simmer for 30 minutes.
12. Combine remaining 1/2 cup water and 1 tablespoon flour in a small bowl; stir until smooth.
13. 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.
14. Remove from heat; stir in parsley.