Thursday, November 10, 2011

Stewed Chicken

2 Tbsp margarine
2 Tbsp olive oil
8 pieces skinless chicken
salt and pepper
2 carrots, sliced in 1/2 inches
2 parsnips, sliced in 1/2 inches
2 celery stalks, sliced in 1/2 inches
1 onion, in chunks
1 apple, peeled in 8 pieces
dash hot paprika
2 cloves garlic, smashed
2 bay leaves
dash thyme
1 cup white wine
1 1/2 cups chicken stock
1 Tbsp brown gravy powder (MSG, caramelized sugar)

1.  Season chicken with salt and pepper.  Heat dutch oven over med/high heat.  Melt margarine and olive oil.  Brown chicken 8 minutes.  Remove chicken

2.  Add carrots, parsnips, celery, onion, apple, paprika, garlic, bay leaves, thyme.  Cook 10 minutes.

3.  Add wine.  Reduce by half.  Return chicken.  Add stock and gravy powder.  Cover.  Cook 1 hour, 45 minutes.

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