French Country Chicken Stew

Discussion in 'Food and nutrition' started by lottery75115, Jan 9, 2006.

  1. lottery75115

    lottery75115 Guest

    French Country Chicken Stew

    Recipe By: Cookbook Digest, Mar/Apr, 1996
    Serving Size: 6
    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.

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