L
lottery75115
Guest
French Country Chicken Stew
Recipe By: Cookbook Digest, Mar/Apr, 1996
Serving Size: 6
Cuisine:
Main Ingredient:
Categories: Soups/Stews, Chicken
4 pounds chicken pieces
1 teaspoon coarse salt
3 tablespoon flour
1 slice smoked bacon, 1/4" thick
1/2 cup vegetable oil
1 medium onion ; finely chopped
1 teaspoon freshly-ground white pepper
1/2 teaspoon crumbled dried tarragon
1 can stewed tomatoes - (8 oz)
1/2 cup dry white wine
1 chicken bouillon cube ; broken into pieces
1 package frozen green peas - (8 oz) ; thawed
3 medium carrots ; peeled, and
cut into 1" rounds
12 tiny red new potatoes
3 tablespoon finely-chopped flat-leaf parsley
Salt ; to taste
Salt the chicken. pieces and dredge them lightly in the flour,
brushing off and saving the excess.
Trim off and discard the bacon rind. Slice the bacon across the width
into 1/4-inch pieces.
Heat the oil in a large heavy-bottomed kettle and brown the bacon
lightly. Remove and set aside. Brown the chicken pieces in batches,
removing them as they finish browning.
Remove and discard all but 3 tablespoons of the frying fat. Add the
onion, pepper, tarragon, and the remaining flour. Scrape these back
and forth in the hot fat until the onion is transparent.
Add the tomatoes and their juice and continue the scraping action
until most of the juice has evaporated. Then add 1 1/2 cups of water,
the wine, and the crumbled bouillon cube.
Add the bacon, chicken, peas, and carrots. Cover and simmer gently
for 30 minutes.
Scrub the new potatoes under cold running water and pare off a 1-inch
strip around the middle of each one, leaving the peel on the ends.
Add them to the stew and simmer for 20 minutes.
Stir in the parsley. Salt to taste, and serve hot.
This recipe yields 6 servings.
Comments: Make this stew once, and you'll be persuaded that it's well
worth making again and again.
Formatted by Joe Comiskey - Mad's Recipe Emporium
Per Serving (excluding unknown items): 657 Calories; 49g Fat (69.8%
calories from fat); 39g Protein; 9g Carbohydrate; 2g Dietary Fiber;
188mg Cholesterol; 598mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean
Meat; 1 Vegetable; 6 1/2 Fat.
http://groups.yahoo.com/group/Recipe_USA_Group/
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
Recipe By: Cookbook Digest, Mar/Apr, 1996
Serving Size: 6
Cuisine:
Main Ingredient:
Categories: Soups/Stews, Chicken
4 pounds chicken pieces
1 teaspoon coarse salt
3 tablespoon flour
1 slice smoked bacon, 1/4" thick
1/2 cup vegetable oil
1 medium onion ; finely chopped
1 teaspoon freshly-ground white pepper
1/2 teaspoon crumbled dried tarragon
1 can stewed tomatoes - (8 oz)
1/2 cup dry white wine
1 chicken bouillon cube ; broken into pieces
1 package frozen green peas - (8 oz) ; thawed
3 medium carrots ; peeled, and
cut into 1" rounds
12 tiny red new potatoes
3 tablespoon finely-chopped flat-leaf parsley
Salt ; to taste
Salt the chicken. pieces and dredge them lightly in the flour,
brushing off and saving the excess.
Trim off and discard the bacon rind. Slice the bacon across the width
into 1/4-inch pieces.
Heat the oil in a large heavy-bottomed kettle and brown the bacon
lightly. Remove and set aside. Brown the chicken pieces in batches,
removing them as they finish browning.
Remove and discard all but 3 tablespoons of the frying fat. Add the
onion, pepper, tarragon, and the remaining flour. Scrape these back
and forth in the hot fat until the onion is transparent.
Add the tomatoes and their juice and continue the scraping action
until most of the juice has evaporated. Then add 1 1/2 cups of water,
the wine, and the crumbled bouillon cube.
Add the bacon, chicken, peas, and carrots. Cover and simmer gently
for 30 minutes.
Scrub the new potatoes under cold running water and pare off a 1-inch
strip around the middle of each one, leaving the peel on the ends.
Add them to the stew and simmer for 20 minutes.
Stir in the parsley. Salt to taste, and serve hot.
This recipe yields 6 servings.
Comments: Make this stew once, and you'll be persuaded that it's well
worth making again and again.
Formatted by Joe Comiskey - Mad's Recipe Emporium
Per Serving (excluding unknown items): 657 Calories; 49g Fat (69.8%
calories from fat); 39g Protein; 9g Carbohydrate; 2g Dietary Fiber;
188mg Cholesterol; 598mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean
Meat; 1 Vegetable; 6 1/2 Fat.
http://groups.yahoo.com/group/Recipe_USA_Group/
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/